Puree of sweet potato soup

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Flavorless cooking oil
1 medium Onion; chopped
6 cups Low-sodium chicken broth OR water, or a mixture
1¼ pounds Sweet potatoes peeled and roughly diced
½ teaspoon Nutmeg
1 teaspoon Salt; or to taste
¼ teaspoon White pepper
½ cup Chunky cranberry sauce
Sour cream

Directions

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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