Ingredients for Sweet Potato Soup With Nutmeg And Maple Syrup
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- Celery Ribs
- Leek
- Garlic Clove
- Sweet Potatoes
- 4 cups chicken stock
- Cinnamon Stick
- Ground Nutmeg
- 1 cup half-and-half
- Pure Maple Syrup
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How to Make Sweet Potato Soup With Nutmeg And Maple Syrup
- Melt 2 tablespoons of butter in a heavy large pot over medium-high heat.
- Add 1 medium chopped yellow onion and sauté for 5 minutes, until softened.
- Add 2 finely chopped celery stalks and 1 thinly sliced leek (white and light green parts only, well washed) and sauté for another 5 minutes, until the onion is translucent.
- Add 2 minced cloves of garlic and sauté for 2 minutes until fragrant.
- Add 1.5 lbs cubed sweet potatoes, 4 cups chicken stock, 1 cinnamon stick, and 1/2 teaspoon ground nutmeg.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer until the sweet potatoes are tender, about 20-25 minutes.
- Remove the cinnamon stick and discard.
- Carefully transfer the soup in batches to a blender and puree until completely smooth. (Use caution when blending hot liquids).
- Return the pureed soup to the pot.
- Stir in 1 cup of half-and-half and 2 tablespoons of maple syrup. Heat through over medium-low heat, stirring occasionally.
- Season the soup to taste with salt and pepper.
- Garnish with fresh celery leaves (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
79g
Fat
55g
Carbs
20g
