Thanksgiving is but weeks away and we will all be faced with question of what to do with the leftovers. Ahead of the big holiday, we will be sharing recipes for the big day as well as what to do with all those wonderful leftovers. Today we are featuring the sweet potato.
While you may have seen different types of squash soup recipes you may not have seen one for sweet potato soup before. If you have, you are lucky. This intriguing first course option has a bolder but not necessarily sweeter flavor than its cousins the squash soups. If you have mashed sweet potatoes or even baked whole sweet potatoes, you have at your fingertips the key to a delicious soup. Simply put your whole (no skins) or mashed sweet potatoes into the food processor with enough chicken or vegetable stock to easy the pureeing process. Pulse until potatoes are smooth. Remove to sauce pot large enough for your amount of potatoes, turn on burner to medium low and add enough chicken or vegetable stock to thin consistency to your liking. Season first with salt and pepper. Consider adding some fun spices such as garam masala, allspice or ginger. Or try adding dried fruit like cranberries before pureeing. They add a sweet tart zing to the soup. Serve piping hot in low wide bowls with garnish. Remember you eat with your eyes first. Happy souping!
