I’ve experimented with soups lately, especially since getting a Vitamix. Now that it’s fall, soup seems like a right choice for a comforting dinner that’s low in calories and sodium, rich in antioxidants and nutrients. At least until you get to the heavy cream part. Last fall, it was a curried sweet potato soup; this year it is something more suited to Thanksgiving’s groaning board. At any rate, it’s easy enough and with an extra swirl of cream for presentation’s sake, elegant enough for a fall dinner amongst friends.
The Easy and Elegant Life Holiday Sweet Potato Soup.
2 medium sweet potatoes, roasted for 35 minutes in a 350ºF oven.
1 medium sweet onion, peeled and quartered
White pepper to taste
Nutmeg to taste
1/2 cup of chicken stock
1/2 cup of light cream (or heavy cream, or skim milk as you will)
About 20 rosemary needles
2 sage leaves
3 small thyme stalks of thyme leaves (the stalks were about an inch and a half long).
Preheat the oven and skewer the potatoes with a metal kabob skewer. Roast for about 35 – 40 minutes. Remove from oven and let cool.
Add the other ingredients into a blender, peel the cooled sweet potatoes and add them as well. If you’re using a Vitamix, set the variable speed to 1 and increase to 10. Turn up to High and let it blend for about 8 minutes until steam is escaping from the top.
In a normal blender, liquify the ingredients and pour into a sauce pan, heat through over medium heat, being careful not to let it boil.
Garnish with a few rosemary sprigs and some black pepper, or dot with extra cream. Serve along with a fall salad and some crusty bread. Or start with paté de campagne as we did….