Monday, November 12, 2012
Sweet Potato and Pear Soup
One of my favorite soups is a curried butternut squash soup which combines the obvious ingredient of squash with the subtle sweetness of apple and this soup follows the same pattern. Sweet potato melds with pear in a smooth pureed soup. If you take the extra step of roasting the sweet potatoes first, the flavor is even deeper and well worth the effort. This soup could easily be a beautiful first course on your Thanksgiving menu. Make it ahead of time and reheat it in time for your feast.
2-3 roasted sweet potatoes (2 large or 3 regular)
1 Tablespoon butter
1 small onion, diced
2 pears, peeled, cored and diced
small bit of freshly grated nutmeg
3 cups chicken stock
3 Tablespoons cream (optional)
Melt the butter in a large saucepan, add the onions and cook for 5 minutes or until softened. Add in the roasted sweet potatoes, the pears, nutmeg and chicken stock. Bring to a boil then simmer for 30 minutes. Use an immersion blender to puree the soup. If the consistency is too thick, add a small bit more of chicken stock. Take the soup off the heat and add the optional 3 Tablespoons of cream. Mix well and serve.