Monday, November 5, 2007

Sweet Potato Soup

I make this about 3 times a month - it's very standard lunch fare at the Beck house.

1 tbsp vegetable oil
1 small onion, chopped
6 cups chicken stock
2 large sweet potatoes, peeled and chopped
1/2 tsp ground nutmeg
1/4 tsp black pepper

In a large saucepan, warm oil over medium-heat. Add onions and saute for 2 to 3 minutes or until onions are soft and translucent. Add chicken stock, sweet potatoes, nutmeg and pepper.
Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.
Remove soup from heat and, in batches, puree soup in a blender or food processor until smooth. Return soup to saucepan and heat to serving temperature.

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