Sweet Potato and Caramelized Onion Soup

Midwest Living - - Recipes -

This recipe calls for Vi­dalia onions, an ex­tra-sweet va­ri­ety from Ge­or­gia. If you can’t find them, or­di­nary yel­low onions will ab­so­lutely work.



11⁄2 pounds sweet pota­toes, halved


Olive oil 1⁄2 tea­spoon salt 1⁄4 cup un­salted but­ter, cubed 1 large Vi­dalia onion, quar­tered and

sliced (about 2 cups) 11⁄2 tea­spoons minced fresh gin­ger 1 clove gar­lic, minced 1⁄4 tea­spoon ground all­spice 1⁄4 tea­spoon ground mace 1⁄8 tea­spoon ground nut­meg 4 cups veg­etable stock or broth Black pep­per

Sour cream or crème fraîche (op­tional)

1. Pre­heat oven to 350°. Brush potato halves with oil and sprin­kle with salt. Ar­range pota­toes, cut sides down, on a bak­ing sheet lined with parch­ment pa­per. Bake un­til very soft, about 45 min­utes. Re­move from oven and let cool. Scoop out flesh and set aside; dis­card skins. 2. In a large saucepan, melt but­ter over medium-low heat. Add onion; cook, cov­ered, un­til ten­der, about 15 min­utes, stir­ring oc­ca­sion­ally. Un­cover pan and cook, stir­ring oc­ca­sion­ally, un­til golden, 3 to 5 min­utes. Add gin­ger and gar­lic; cook for 1 minute. Add all­spice, mace and nut­meg; cook for 1 minute. Add cooked sweet potato and stock. 3. In­crease heat to medium-high and bring to a boil. Re­duce heat and sim­mer, un­cov­ered, un­til thick­ened, 45 to 60 min­utes, stir­ring oc­ca­sion­ally. Let cool slightly. Puree soup in batches in a blender or food pro­ces­sor. Sea­son with salt and pep­per. Serve with sour cream, if de­sired. MAKES 4 SERV­INGS.

PER SERV­ING 314 cal, 14 g fat, 31 mg chol, 1044 mg sodium, 44 g carbo, 7 g fiber, 12 g sug­ars, 4 g pro.

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