cookware
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