|Sweet Potato Soup can be served Chilled, too!|
First, quarter your sweet potatoes and put them in water to boil. When they are soft, drain and let them rest. The peelings come right off!
Meanwhile, dice up some onion, carrot and celery (I added garlic to the mix, also) and saute them in about 2T of butter. When this was absorbed, I added 1T of olive oil, a can of chicken broth, and the peeled sweet potatoes to the mix. Season with some dried oregano, thyme, ground cumin and a pinch of fresh nutmeg. Let this simmer down. The recipe called for it to be pureed in a blender, but I prefer some chunky substance, so I simply took my potato masher and smashed it up. Let this all simmer together for about an hour, and then serve. It's truly simple and really yummy (for lack of a more appropriate adjective). I sprinkled some truffle salt over the finished soup which added a true *wow* factor!
4 pounds large sweet potatoes, unpeeled and quartered
1 large onion, chopped
3 cups carrots, peeled and chopped
1 cup celery, chopped
5 cups chicken broth
1 T olive oil
2 T butter
1/2 teaspoon dried oregano leaves
1/2 teaspoon thyme
1 pinch freshly ground nutmeg
1/2 teaspoon ground cumin
salt & pepper to taste