This nice fall soup is very easy to make.
Sweet Potato Soup
1 T unsalted butter
3 large cloves garlic, minced
1 large onion, peeled and chopped
4 large sweet potatoes, peeled and cut into 1 1/2" chunks
7 c. chicken broth
3/4 c. heavy cream (you could substitute fat free evaporated milk for similar effect)
1 T salt
pepper to taste
1/2 c. shelled pecans, toasted and chopped
2 T chopped fresh sage
1 T chopped fresh rosemary
- Melt butter in large pot over medium high heat. Add the garlic and saute for 15 seconds. Add the onion and saute until softened.
- Add the sweet potatoes and chicken broth, cover and bring to a boil. Lower heat and simmer, covered until potatoes are soft.
- Puree the soup until smooth. Place in the pot and stir in cream (or evaporated milk), salt and pepper. Warm over low heat.
- Mix together the pecans, sage and rosemary. Ladle the soup into bowls and garnish with the pecan mix.