Sweet Potato Soup

 

Served during our September & October at home events.

 

Ingredients

6 large sweet potatoes

10 cups chicken stock 

1 bay leaf

1/2 tsp. white pepper 

1/2 tsp. red pepper

1 tsp. nutmeg

roux (see ingredients and instructions below)

2 cups half & half

1 cup brown sugar

salt to taste 

Creme Fraiche Garnish:

1 cup heavy whipping cream, whipped

1/2 cup of full fat sour cream

 

For the Roux:

3/4 cup vegetable oil

1 cup all-purpose flour

1. Gather the ingredients.

2. Heat a cast-iron skillet or pot over medium heat for about 2 minutes. 

3. Add the oil and heat for another 2 minutes.

4. Add the flour and whisk or stir constantly to combine into a smooth consistency.

5. Continue to whisk or stir constantly until the roux reaches a blonde color, about 8 minutes.

6. For a darker roux, cook it for up to 60 minutes, stirring frequently.

7. When the roux reaches the desired color, it is ready to use.

 

For the Soup:

1. Peel and chop potatoes, place in large soup pot with water and chicken broth. Add bay leaf & spices, bring to a boil. 

2. Simmer until potatoes are soft. 

3. Puree in food processor, then return puree to pot. 

4. Thicken with roux by adding one spoon full at a time to thicken. 

5.  Add half & half, brown sugar, & salt to taste 

6. Add the whipped, heavy whipping cream and sour cream together in a separate bowl. Spoon onto individual servings of soup.