Best Thanksgiving Soup
Potato Soup with Rum Cream
1/2 tablespoons butter or margarine
small onion, chopped
1/2 cups chicken broth
medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds)
tablespoons maple syrup
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
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.