Recipe of the Week!November 25, 2009
Turkey, stuffing, cranberry sauce, etc. These are the staples of Thanksgiving dinner. But everyone always has something different they like to add to their traditional meal. One offshoot of my extended family, whom I will be with tomorrow, includes a mushroom soup with their Thanksgiving dinner, a recipe passed down from previous generations. The recipe I present to you today would make a marvelous addition to any Thanksgiving meal, as it incorporates the sweet potato, an ingredient central to many Thanksgiving feasts. This is an easy, hearty and healthy soup that warms and comforts the late-autumn soul, and it’s this week’s Recipe of the Week! Enjoy, and Happy Thanksgiving from the Mouse House Kitchen!
Eric’s Sweeeeeeet Potato Soup
½ stick of butter
½ cup chopped onions
1 cup diced carrots
1 ½ lbs. sweet potatoes, peeled and cubed
3 cups chicken or vegetable broth
¼ cup milk
¼ tsp. cinnamon
¼ tsp. nutmeg
Salt and pepper
2 tbsp. sour cream
1/4 of an apple, sliced very thin
Melt butter in large pot over medium heat. Sautee carrots and onions until tender, about 3 minutes. Add potatoes and broth. Bring to a boil, then reduce heat, cover and simmer for 25-30 minutes until potatoes are very tender. Using an immersion blender (or transferring soup into a blender in batches), puree ingredients until smooth. Add milk, cinnamon and nutmeg. Stir and let heat through. Season with salt and pepper to taste. Ladle into bowls, then top with a dollop of sour cream and a few apple slices. Eat!