Just in time for Thanksgiving, this soup is a perfect prelude for any dinner especially on a cold day. Enjoy!
Sweet potato soup
2 tbsp. butter
1 onion, chopped finely
1 celery stalk, with leaves, diced
2 carrots, diced
6 cups sweet potatoes, peeled and cut into 1/2 inch pieces
3/4 cup water
2 bay leaves
1/2 tsp. ground nutmeg
1/2 tsp. thyme
1 cup milk or cream
Salt and pepper to taste
In a stock pot heat butter and sauté onions, celery and carrots over low heat. Add celery leaves and sweet potatoes. Add the 3/4 cup water, bay leaves and seasonings.
Cover and simmer about 25 minutes or until potatoes are tender. Discard bay leaves.
Remove the solid vegetables and purée in a food processor or blender.
Add back to the stock pot and add the milk or cream and salt and pepper to taste. Simmer on low another 15 minutes.
Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.