- Average
- Average budget
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Ingredients
- 2 large sweet potatoes
- 2 tsbs olive oil
- 1/2 tsp salt
- 1 small onion, chopped
- 1 each rib of celery and carrot, chopped
- 2 cloves glarlic, minced
- 1 tsp fresh rosemary
- 1/4 tsp pepper
- 2 cups chicken stock
Preparation
Step 1
Peel and cube sweet potatoes, toss with half each of the oil and salt. Roast on baking sheet in 450F oven, stirring occasionally, until tender, about 20 minutes.
Step 2
Meanwhle in dutch oven, heat remaining oil over medium high heat, saute onion, velery, carrot, garlic, rosemary, pepper and reamaining salt until softened, about 8 minutes
Step 3
Ad stock, potatoes and c cups water, bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly until you can puree it in a blender.
Step 4
In batches of no more than 1 1/2 cups puree soup until smooth, straining if you wish.
freezes well, but upon thawing looks chunky, just whisk it and it becomes smooth again.