Sweet Potato Soup With Rum Cream
1 1/2 Tsp butter or margarine
1 small onion chopped
4 1/2 cups chicken broth
3 sweet potatoes, peeled & cubed ( 1 3/4 to 2 lbs)
2 Tsp maple syrup
2 fresh thyme sprigs
1/2 tsps curry powder
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp ground white pepper
Pinch of ground nutmeg
Pinch of red pepper
Rum Cream to follow
Melt butter in a Dutch oven over medium-high heat, add onions & saute until tender.
Stir in broth & next 4 ingredients; bring to a boil. Reduce heat & simmer 1 hr or until potato is tender. Discard thyme sprigs. Cool slighly.
Process potato mixture in batches in a blender until smooth. Return to Dutch oven; stir in whipping cream & next 4 ingredients. Cook over low heat, stirring occasionally, until heated. Serve with Rum Cream
Ylds 8 cups
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