Looking
for a special soup to serve over the Thanksgiving holiday? Consider
this creamy sweet potato soup seasoned with nutmeg and maple syrup.
Creamy
Sweet Potato Soup
2
tablespoons butter
1
cup chopped onion
2
small celery stalks, chopped
1
medium leek, sliced (white and pale green parts only)
1
large garlic clove, chopped
1-1/2
pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch
pieces (about 5 cups)
4
cups chicken stock
1
cinnamon stick
1/4
teaspoon ground nutmeg
1-1/2
cups half and half
2
tablespoons maple syrup
The
leafy tops of the celery stalks, chopped
Melt
the butter in a large, heavy-bottomed pot over medium-high heat. Add
the chopped onion and sauté for about 5 minutes. Add chopped celery
stalks and leek, sauté about 5 minutes. Add garlic and sauté 2
minutes.
Add
sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to
boil. Reduce heat and simmer uncovered until potatoes are tender,
about 20 minutes.
Remove
cinnamon stick and discard. Working in batches, puree soup in
blender until smooth. Return to pot.
Add
half and half and maple syrup and stir over medium-low heat to heat
through. Season soup to taste with salt and pepper. Ladle into
bowls. Sprinkle with celery leaves.