Sweet Potato Soup
|3 Tbsp unsalted butter|
|1 large onion, finely minced|
|1 tsp sugar|
|1 1/2 lbs sweet potatoes, peeled and diced|
|6 cups good-quality chicken stock|
|Salt and pepper to taste|
|1/2 cup heavy cream|
|1 jalapeño pepper, seeded, and finely diced|
|1 cup sour cream|
|1 tsp grated lime zest|
|Juice of half a lime|
Melt butter in a 4-quart stockpot. Add onion and sauté until soft and tender. Add sugar and cook 10 to 15 minutes or until onions are lightly browned. Add sweet potatoes, chicken stock, salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 25 minutes. Strain the soup and purée the vegetables.
Whisk the purée back into the broth. Whisk in the cream and jalapeño. Return to the heat and heat through. Taste and correct the seasoning. The soup may be refrigerated for several days or frozen at this point.
To serve: Reheat the soup and serve with a dollop of garnish. (To make the garnish, combine all ingredients.)
Makes 12 servings