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Sweet Potato-Apple Soup w/Crème Fraîche




Source of Recipe


Internet


List of Ingredients




1 cup finely chopped leeks (3 medium)
¾ cup finely chopped onion
2 cloves garlic, minced
2 tsp. extra-virgin olive oil
3 large sweet potatoes (2½ lbs.), peeled and coarsely chopped
1 medium tart apple (such as Newtown Pippin or Granny Smith), peeled, cored, and coarsely chopped
1 tsp. salt
¼ tsp. freshly ground black pepper
3 cups chicken broth
3 cups water
Bouquet Garni*
Purchased crème fraîche or 1 recipe Crème Fraîche
Snipped fresh chives (optional)



Recipe



In a 4-quart Dutch oven cook and stir leeks, onions, and garlic in hot olive oil for 5 minutes or until tender. Add sweet potatoes, apple, salt, and black pepper. Cook, uncovered, for 10 minutes, stirring frequently. Add broth, water, and Bouquet Garni. Bring to boiling; reduce heat. Cover and cook 15 minutes more or until sweet potatoes are very tender. Discard Bouquet Garni. Place one-fourth of the sweet potato mixture in a blender or food processor. Cover and blend or process until mixture is very smooth. Repeat with the remaining mixture, one-fourth at a time, until all of the mixture is processed. Return all of the soup to the Dutch oven; heat through.
Ladle soup into bowls. Top each bowl with Crème Fraîche and garnish with chives, if desired. Makes 8 to 10 side-dish servings.

Crème Fraîche: Combine ½ cup whipping cream (do not use ultra-pasteurized cream) and ½ cup dairy sour cream. Cover the mixture and let it stand at room temperature for 2 to 5 hours or until it thickens. Cover and refrigerate for up to 1 week.

*To make Bouquet Garni: Place 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Tie closed with a clean string.