In much the same way that bigtime chefs advise you to make best use of produce that is in season, The Soup Lady advises you to take advantage of the abundance of typical holiday foods that you find flooding the stores now. Why, you can hardly step into the StopAndShop without tripping over a sweet potato.
They are in such plentiful supply now that you can make all of each of these soups, day after day, and you won't even make a dent in the local supply. These recipes for sweet potato soups go from the sublime to the silly to the superb. Pick one and have at it.
This soup is simple, rich and easy to make.
1/2 cup butter
1/2 cup chopped onions
1 cup celery
2 large sweet potatoes, peeled and diced
3 cups chicken broth
1 cup milk
1/2 teaspoon cloves
salt and pepper to taste.
Melt the butter in a 4 qt. saucepan. Add the onions and celery and saute for 10 minutes. Add the sweet diced potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk and cloves. Season to taste with the salt and pepper. Reheat and serve.
This is a hearty soup that tastes like it took hours to make, but it's actually pretty easy to prepare. Loaded with vegetables that complement each other and add layers of flavor. The Soup Lady likes to pop a few drops of hot sauce on top after it's been ladled into the bowl.
1/2 lb. smoked sausage, cut into 1/2" slices
1 medium-sized sweeet potato, peeled and cut into 1/3" cubes
1 cup coarsely shredded cabbage
1/2 cup chopped green pepper
1/2 cup celery
1/2 cup chopped onion
1 can of diced tomatoes (14.5 oz.)
1 can of black-eyed peas (15.5oz.), undrained
1 can of beef broth (13.75 oz.)
1 cup of tomato juice
1/2 teaspoon of salt
1/4 teaspoon black pepper
Combine all ingredients in a 4 qt. stock pot. Bring to a boil over medium-high heat. cover, reduce heat and simmer for 30 minutes, stirring occasionally. Serve and enjoy.
recipe from Is It Soup Yet? cookbook by Dot Vartan
Have you made the classic casserole topped by mini marshmallows? The Soup Lady's own dear offspring insist that this casserole is on the table every Thanksgiving. Here it is as a soup. Kids wil love it. Adults may need extra insulin to get through it.
1 29-oz. can of yams, drained
2 cups of chicken broth
1 tablespoon of butter
1 red apple, cored and slivered
3/4 cup of walnut pieces
1/4 cup brown sugar
mini-marshmallows for garnish
Combine the yams, chicken broth, butter, sugar, walnuts and apple in a small stock pot. Heat over medium heat for 15 minutes. Use an immersion blender to puree the soup. Ladle into bowls and top with mini-marshmallows. Gag.
Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Ladle soup into bowls; drop a large dollop yogurt onto each one. Garnish with cilantro and serve with lime wedges for squeezing into the soup.
recipe from eating well.com