ingredients
all
6 tbsp butter
unsalted
2 whole shallot
thinly sliced
6 sprigs thyme
tied together with kitchen twine
6 1/2 cups chicken broth
or a combination of broth and water, we usually use 4 cups broth and 2.5 cups water
3 lbs sweet potato
washed and scrubbed
sweet potato peel
1/4 of the peels
2 tsp salt
1/4 tsp pepper
1 tsp cider vinegar
2 tbsp maple syrup
or brown sugar
salt and pepper
Trader Joe's sells 3 pounds bags of organic sweet potatoes, but the First Descents' recipe for Sweet Potato Soup calls for 2 pounds. We cook this humble soup often, so to save ourselves from doing the math over and over again, we simply wrote our own version of this recipe with the converted measurements and ingredient replacements that we prefer.
1
If using frozen homemade chicken broth, defrost the broth in a saucepan while preparing the ingredients.
2
Melt the butter in a large Dutch oven over medium-low heat.
3
Add the shallot and thyme to saucepan and cook until the shallot has softened but not browned, about 5 minutes.
4
Pour in the broth, increase heat to high and bring to a simmer.
5
Peel the sweet potatoes (save the peels), halve them lengthwise and slice to 1/4 inch thick pieces. We like to use our heavy vegetable knife for slicing the raw sweet potatoes and we usually store the slices on the inverted lid of the Dutch oven. Remember that this soup gets blended at the end, so the slices don't have to be beautiful and perfect at this stage ... they just have to be roughly the same size so that they cook evenly and become tender.
6
Remove the pot from heat and add the sweet potatoes and reserved peels. Steep uncovered for 20 minutes.
7
Add the salt, pepper, vinegar, and syrup. Bring to a boil over high heat, then reduce heat to medium low. Cover and cook until the potatoes are very soft and tender, about 10 minutes.
8
Discard the thyme sprigs. Working in 2-3 batches, process soup in blender until smooth and creamy (about 30-60 seconds depending on blender).
9
Season with salt and pepper (if needed) and serve immediately.
source: adapted from First Descents' Sweet Potato Soup

no common allergens