Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

NORTH CAROLINA SWEET POTATO ROSEMARY SOU




Source of Recipe


North Carolina Sweet Potato Commission


List of Ingredients




1 T. olive oil
1 large onion
2 medium sweet potatoes
2 carrots
2 cloves garlic, minced
5 c. chicken or vegetable stock
1 T. fresh chopped rosemary
1 T. fresh thyme leaves
2 large Granny Smith apples
1/2 c. heavy cream
Salt and white pepper

Recipe



In a large soup pot heat oil and saute onion 5 minutes or until softened. Peel and dice sweet potatoes and carrots and add to pot with garlic. Cook 2 minutes more. Stir in stock and fresh herbs. Peel, core and dice apples; add to soup and bring to a boil. Lower heat and simmer 15-20 minutes until vegetables are tender. Puree in the bowl or food processor in batches. Stir in cream; heat until heated through. Season to taste with salt and pepper. Makes 6-8 servings.