Inner Chef

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Puréed Sweet Potato Soup

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Puréed Sweet Potato Soup                         Serves: 10-12

(Saveur Magazine)


5 medium orange-fleshed sweet potatoes


3 tbsp. olive oil

1 large yellow onion, peeled and chopped

1 large leek, white part only, trimmed, cleaned, and chopped

2 medium carrots, peeled, trimmed, and chopped

1 rib celery, trimmed and chopped

2 cloves garlic, peeled and chopped

1 cup dry white wine

10 cups chicken stock

1 cup heavy cream

Freshly ground white pepper

1/4 cup Cranberry Oil, optional


1. Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30–40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

2. Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

3. Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

4. Working in batches, put vegetables and stock into a food processor or blender and purée until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

  (Photo: Saveur


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