Sweet Potato Soup

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.

SWEET POTATO BISQUE
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.

SWEET POTATO AND SAUSAGE SOUP
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

SWEET POTATO KIDS CASSEROLE SOUP
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.

GINGER AND SWEET POTATO SOUP Here is a soup that has zip, thanks to the grated ginger that is added just before serving. The cool and tart yogurt off-sets the sing nicely. 2 teaspoons olive oil 1 medium leek, white part only, cut in half lengthwise, rinsed well between layers and thinly sliced 1 medium carrot, chopped 2 pounds sweet potatoes , peeled and cubed 1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon grated 4 cups chicken broth 3/4 teaspoon salt, or to taste 1/4 cup plain yogurt Fresh cilantro leaves for garnish Lime wedges

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

Comments

[Cheryl]

Where do I post a recipe??

[The Soup Lady]

There's no function for posting a recipe. Why don't you write me a ltter and I'll post your recipe in the "Real People/Real Soup" section?

[Carol Hedrick]

RE: Sweet Potato Bisque Soup recipe. I plan to serve this with dinner for 7 people. How many people does this recipe serve (not a main course)? Thank you.

[Adilene]

Hello,

I am fairly new to cooking so I have a question about the sweet potato and sausage soup. Do the sausages have to boiled separartely BEFORE I put them into the cooking pan with the other ingredients?? Thank you,

Adi~

[Julia Adams]

Great site! Am going to try out lots of your recipes. Could you come up with one for sweet potato & coconut soup? Had it somewher once and it was delicious!!

[Nicki]

Hi. All of these sound great and are probably better with fresh sweet potatos. However I have 2 large cans of sweet potatos and would like to use them. I need to know how much to use for the sweet potato bisque

[Sandra A. Mushi]

I usually add leeks to my (vegetable) soups - adds a delicious fragnance. Also try fresh coconut cream instead of milk. Yummy.

[Nancy Lee]

please list number of serving with receipe.
Helpful when you have to make for a certain number of guests and need to know how many time you may have to make a batch to accomidate them all.