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Apple and Sweet Potato Soup
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Helen's Cook Book
Ingredients:
10 Cups Cubed Peeled Sweet Potatoes,
5-6 medium Potatoes cut in
1 inch cubes
3 Cups Peeled, cored and quartered Spartan
or Empire or Russet Apples, 5-6
1/2 Tsp. Cinnamon
1 Long Red Chile Pepper, left whole,ends removed
5 T. Vegetable or Canola Oil
1 T. Salt
2 Tsp. Freshly ground black pepper
2 T. Unsalted Butter
2 Cups Peeling and Chopped Onions
3 Fresh Thyme Sprigs
3 Cups Milk
4-1/2 Cups Cold Water
2 Tsp. Cider Vinegar
Method:
Preheat oven to 400 Degree F. In a large bowl, place sweet potatoes
apples, cinnamon, chili pepper and oil. Season with salt and pepper
and stir until well combined. Line baking sheet with parchment
paper or foil. Spread potato and apple mixture evenly on baking
sheet and place in pre-heated oven. Roast for 45 minutes to an
hour,stirring occasionlly until apples and sweet potatoes are golden
and tender.
In a large pot, over medium-high heat, melt butter completely. Add
onions and thyme and saute for 5-6 minutes until onions are tender
and lightly golden. Add roasted potato and apple mixture, milk and
water.
Decrease heat to medium and let simmer for 20-30 minutes. Once
simmered, remove chili and thyme sprigs and discard. Puree soup
in blender in batches, or with a hand blender until very smooth.
Just before serving, stir in cider vinegar and season with salt and
pepper.
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