Description
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it’s my husband’s favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
Ingredients
- 3 large sweet potatoes
- 3 (14 ounce) cans low-sodium chicken broth
- ¼ cup brown sugar, or more to taste
- ½ teaspoon salt (to taste)
- ¼ teaspoon ground nutmeg
- Black pepper to taste
- Cayenne pepper to taste
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake sweet potatoes in the preheated oven until soft
- about 1 1/2 hours. (You can also use a microwave.) Remove from the oven and let cool slightly.
- Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth
- using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
- Bring to a simmer over medium-high heat
- then reduce heat to medium-low. Stir in sugar
- salt
- nutmeg
- black pepper
- and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.
Prep Time: 10 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 25 mins
Servings: 6