HARVEST SWEET POTATO SOUP
Found in the Oct/Nov 1998 issue of TOH. Submitted by Gayle Becker. I did make some minor changes.
Provided by berry271
Categories Yam/Sweet Potato
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop celery and onion.
- In a Dutch oven or soup pot, saute celery and onion until tender.
- Meanwhile, peel and cube potatoes.
- Add potatoes and remaining ingredients to pot and bring to a boil over medium heat.
- Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Discard bay leaf.
- Process soup with an immersion blender and serve. If you don't have an immersion blender you will have to cool the soup, process it in a food processor in batches and return it to the pot to heat through.
HARVEST POTATO SOUP
A hearty potato vegetable soup with kale. Great harvest time warm-up.
Provided by Janet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 18
Steps:
- Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
- Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
- Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
- Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g
HARVEST SWEET POTATO SOUP
I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mt. Clemens, Michigan
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- In a Dutch oven or soup kettle, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until tender. Discard the bay leaf. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 38.1 g, Cholesterol 4.5 mg, Fat 4 g, Fiber 5.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 1112.9 mg, Sugar 9.4 g
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AUTUMN CARROT AND SWEET POTATO SOUP - ONCE UPON A CHEF
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- Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
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