It is bitter cold outside in NYC today. The wind is a-blowing and the temperature is below freezing. Also, I have been lazy and a) haven't bought new gloves since losing two pairs earlier in the season and b) haven't done laundry so the ones I wore running last weekend aren't clean so c) my hands have been shoved in my coat pockets everyday. You might be asking how a girl who grew up in New England and has lived in the northeast her entire life is not used to the cold yet? Well, sunshine, I have no answer except I just haven't. Due to the cold, it has gotten me to think about warm foods and thought I would share with you the best recipe for Sweet Potato soup known to man. Ingredients below (I only use about a 1/3 cup of the half and half):
2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, stalks and leaves chopped separately
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup
1 cup chopped onion
2 small celery stalks, stalks and leaves chopped separately
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup
1 comment:
Yummy yummy! Definitely going to try this.
Post a Comment