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Our Best Thanksgiving Soup


Sweet Potato Soup with Rum Cream 




    1 1/2 tablespoons butter or margarine

    1 small onion, chopped

    4 1/2 cups chicken broth

    3 medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds)

    2 tablespoons maple syrup

    2 fresh thyme sprigs or 1/2 teaspoon dried thyme

    1/2 teaspoon curry powder

    1/2 cup whipping cream

    1/4 teaspoon salt

    1/8 teaspoon ground white pepper

    Pinch ground nutmeg

    Pinch ground red pepper

    Rum Cream

    Garnish: fresh thyme sprigs




    Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next

4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.

    Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.


Southern Living

November 1998