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Epicurious

Sweet-Potato Soup with Nutmeg and Maple Syrup

4.5

(48)

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had."

Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

Recipe information

  • Yield

    Makes 6 to 8 first-course servings

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, stalks and leaves chopped separately
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 or canned low-salt chicken broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup

Preparation

  1. Step 1

    Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

    Step 2

    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. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.

TagsSoupSoup/StewSweet PotatoPotatoRoot VegetableVegetableCeleryLeekOnionStarterDinnerLunchGluten FreeNut FreeQuickEasyMake AheadSimmerBlenderBon Appétit
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