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Old 11-14-2012, 04:31 PM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,843,967 times
Reputation: 47263

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I deviated from the recipe a bit.

1.5 T unsalted butter
2 shallots, peeled and chopped
1 lb sweet potatoes, peeled and chopped into 1.5 inch cubes (I used 3 big potatoes)
4 cups chicken stock (I used just a bit less than a box)
1 cup heavy cream, divided (I used half and half)
S&P to taste
cinnamon as garnish on top

cook shallots in melted butter until translucent - 3-4 minutes
add sweet potatoes and cover with stock (I added some sage, parsley and thyme)
simmer till tender 20-25 minutes
puree in blender or with stick blender- back in pot
add 1/2 cup cream and season to taste with S&P
whip remaining cream, add dollop to each bowl, then pour soup over and garnish with cinnamon.


Since I didn't whip any cream I added almost a full cup of 1/2 1/2 after it was blended.
It was so creamy, almost like a desert and so refreshing.

Enjoy
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Old 11-14-2012, 05:13 PM
 
Location: Islip,NY
17,486 posts, read 20,974,264 times
Reputation: 18358
MMM sounds really good, I did something similar but with canned pumpkin and sweet potato. I liked it but hubby did not care for it. I might try your recipe. He might like this better because mine was too sweet for his liking.
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Old 11-16-2012, 11:59 AM
 
Location: Bella Vista, Ark
72,107 posts, read 83,768,361 times
Reputation: 41871
Quote:
Originally Posted by no kudzu View Post
I deviated from the recipe a bit.

1.5 T unsalted butter
2 shallots, peeled and chopped
1 lb sweet potatoes, peeled and chopped into 1.5 inch cubes (I used 3 big potatoes)
4 cups chicken stock (I used just a bit less than a box)
1 cup heavy cream, divided (I used half and half)
S&P to taste
cinnamon as garnish on top

cook shallots in melted butter until translucent - 3-4 minutes
add sweet potatoes and cover with stock (I added some sage, parsley and thyme)
simmer till tender 20-25 minutes
puree in blender or with stick blender- back in pot
add 1/2 cup cream and season to taste with S&P
whip remaining cream, add dollop to each bowl, then pour soup over and garnish with cinnamon.


Since I didn't whip any cream I added almost a full cup of 1/2 1/2 after it was blended.
It was so creamy, almost like a desert and so refreshing.

Enjoy
sounds really good. I tried it once (not that recipe exactly) and made a second kind of soup; also a heavy one. I put 1 soup on one side of the bowl, the other on the other. It really looks cool. No, I don't mean I use one side of the bowl and then turn it over and use the bottom. Even I am not that stupid: well maybe, sometimes!!!
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Old 11-16-2012, 03:22 PM
 
Location: Sometimes Miami sometimes Australia
1,093 posts, read 2,282,453 times
Reputation: 1057
it sounds nice but im wary of the heavy cream
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Old 11-16-2012, 03:47 PM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,843,967 times
Reputation: 47263
I'm sure it would be as delicious but not as creamy with just regular milk. That is how I'm going to serve it over the holidays. Just had half and half on hand for another recipe. In fact I will have to buy reg milk as we usually drink 2%.
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Old 11-17-2012, 01:53 PM
 
Location: Islip,NY
17,486 posts, read 20,974,264 times
Reputation: 18358
Quote:
Originally Posted by tropical87 View Post
it sounds nice but im wary of the heavy cream
why would you be worried about the cream? it will be fine just don't leave the soup in the fridge too long and it won't spoil. You can freeze it too.
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Old 11-17-2012, 03:45 PM
 
Location: Nantahala National Forest, NC
27,093 posts, read 5,950,493 times
Reputation: 30347
I will certainly try this, and soon. Thanks

Quote:
Originally Posted by no kudzu View Post
I deviated from the recipe a bit.

1.5 T unsalted butter
2 shallots, peeled and chopped
1 lb sweet potatoes, peeled and chopped into 1.5 inch cubes (I used 3 big potatoes)
4 cups chicken stock (I used just a bit less than a box)
1 cup heavy cream, divided (I used half and half)
S&P to taste
cinnamon as garnish on top

cook shallots in melted butter until translucent - 3-4 minutes
add sweet potatoes and cover with stock (I added some sage, parsley and thyme)
simmer till tender 20-25 minutes
puree in blender or with stick blender- back in pot
add 1/2 cup cream and season to taste with S&P
whip remaining cream, add dollop to each bowl, then pour soup over and garnish with cinnamon.


Since I didn't whip any cream I added almost a full cup of 1/2 1/2 after it was blended.
It was so creamy, almost like a desert and so refreshing.

Enjoy
Reply With Quote Quick reply to this message
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