sweet potato soup

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.