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Sweet Potato Soup

Here is another recipe from Sunny Cristadoro, the Winery Chef at St. Supery Winery in Rutherford, California.

2 tablespoons olive oil
1 tablespoon chopped garlic
1 medium onion, chopped
3 celery stalks, chopped
3 medium leeks, chopped
3 quarts chicken stock
3 pounds sweet potatoes, peeled, diced
1 teaspoon ground cinnamon
pinch nutmeg
1-1/2 cups heavy cream, heated
salt and white pepper to taste

In a large pot, heat oil and add garlic, onion, celery and leeks. Sauté over medium heat until transparent and softened. Add chicken stock and sweet potatoes. Bring to boil. Reduce heat and simmer until potatoes are very tender. Purée potatoes in food processor until smooth using cooking liquid as needed for desired consistency. Return to pot and add cinnamon, nutmeg and heated cream. Bring to boil and serve.

Garnish with whipped heavy cream, sliced chives or scallions, or toasted almond slivers.