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SWEET POTATO SOUP

Recipe from Techniques of Healthy Cooking
Batch Yield: 2 qt / 2 L
Servings: 10

Ingredients
• 3 oz / 85g diced onions
• 2 1/2 oz / 170 g diced celery
• 1 1/2 oz / 45 g diced leeks
• 1 tsp / 5 mL minced garlic
• 2 qt / 2 L Chicken Stock
• 1 1/2 lb / 680 g sweet potatoes, peeled and diced
• 1 cinnamon stick
• 1/4 tsp / 1.25 mL ground nutmeg
• 1 tbsp / 15 mL maple syrup
• 1 tsp / 5 mL kosher salt
• 1/2 cup / 120 mL evaporated skim milk
GARNISH
• 10 tsp / 50 mL whipped heavy cream
• 10 tsp / 50 mL slivered almonds, toasted
• 5 tsp / 25 mL dried currants


Directions
1.
In a soup pot, sweat the onions, celery, leeks, and garlic in a small amount of the stock until translucent. Add the remaining stock, potatoes, cinnamon, and nutmeg. Simmer until the potatoes are tender. Discard the cinnamon stick and puree the soup, using a food processor, blender, or immersion blender, until smooth and strain through a fine-mesh sieve.

2. Chill for 8 to 12 hours, allowing the flavor to develop. Add the syrup, salt, and milk to the cold soup (by batch or by portion).

3. To serve, portion the cold soup into a chilled bowl or cup with a 6-oz / 180-mL ladle. Garnish with 1 tsp / 5 mL whipped cream, 1 tsp / 5 mL almonds, and 1/2 tsp / 2.5 mL currants.

Portioning Information: 3/4 cup / 180mL
Nutrition per serving: 160 calories, 4 g fat, 26 g total carbohydrate, 6 g protein, 350 mg sodium, 8 mg cholesterol

 

 

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