Friday, September 30, 2011

Sweet Potato Soup

Makes: 4 servings
Start to Finish: 30 minutes
  • 2
    lb. sweet potatoes
  • 3
    green onions, coarsely chopped
  • 1
    14-oz. can vegetable or chicken broth
  • 1
    cup whipping cream
  • 1
    tsp. curry powder
  • Salt and ground black pepper
  • Nonstick cooking spray
  • 2
    oz. white cheddar cheese, shredded (1/2 cup)
  • Paprika (optional)

1. Preheat oven to 425°F. Scrub potatoes then pierce in several places with tip of knife. Microcook potatoes, on white paper towels, on 100% (high) power for 10 minutes or until tender, turning once halfway through cooking. Carefully halve potatoes lengthwise. Hold with an oven mitt, then scoop flesh into a food processor. Add onions and half the broth. Process until smooth.
2. Transfer pureed potatoes to a large saucepan. Add remaining broth and cream. Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 teaspoon of the curry powder and 1/4 teaspoon each salt and pepper.
3. Meanwhile, for crisps, lightly coat a large baking sheet with cooking spray or cover with parchment paper. In a small bowl toss together the cheese and remaining 1/4 teaspoon curry powder. Evenly divide in 8 mounds, 2 inches apart, on baking sheet; flatten mounds slightly. Bake 4 to 5 minutes, until melted and beginning to brown around edges. Cool slightly. Remove from baking sheet with a metal spatula. Sprinkle with paprika. Serve crisps with soup.

From BHG

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