- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 6-8.

A savory soup rich in broth and fresh herbs. The tiny bit of cream merely smoothes the soup’s consistency.

tablespoon olive oil

1 large onion
2 medium sweetpotatoes
2 carrots
2 cloves garlic, minced
5 cups chicken or vegetable stock
tablespoon fresh chopped rosemary
1 tablespoon fresh thyme leaves
2 large Granny Smith apples
½ cup heavy cream
salt and white pepper

In a large soup pot heat oil and sauté onion 5 minutes or until softened.

Peel and dice sweetpotatoes and carrots and add to pot with garlic.

Cook 2 minutes more. Stir in stock and fresh herbs.

Peel, core and dice apples; add to soup and bring to a boil.

Lower heat and simmer 15-20 minutes until vegetables are all tender.

Puree in the bowl of food processor in batches.

Stir in cream.

Season to taste with salt and white pepper.

Nutritional Information Per Serving: Calories 205; Protein 5 g; Carbohydrates 25 g; (49% calories from Carbs); Total Fat 10 g; (41% calories from fat); Dietary Fiber 4 g; Vitamin A 1814 RE; Vitamin C 20mg; Vitamin E 1 mg.

North Carolina SweetPotato Commission



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages