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Soup: Holiday Sweet Potato Soup

Source of Recipe

Judi M. Phelps


List of Ingredients

3 tablespoons butter
1/4 cup shallots, chopped
1/2 medium onion, diced
2 stalks celery, sliced
6 cups homemade chicken stock
1 pinch nutmeg
1 1/2 pounds sweet potatoes, peeled, cut 1" pieces
1 cup half and half
3 tablespoons dry sherry
white pepper to taste
1/2 cup walnuts, chopped finely


Recipe

Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring). Add chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil, lower the heat, and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth. Put mixture into a saucepan and add the half and half and sherry. Stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil. Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl. Serves about 6 people.