Roasted Sweet Potato Soup
Document Actions
Ingredients
- 4 Large Sweet Potatoes - 1 cup packed Light Brown Sugar - 1 1/2 Tbsp Cinnamon - 1/2 to 1 lb Marscapone Cheese (depends on desired richness) - 1 qt heavy cream - 1 pint milk - Water (use to thin if needed) - Toasted Almond Slices - Frothed Milk for Garnish
Directions
1)\tClean potatoes under water, toss with a splash of oil and season with salt and pepper.2)\tRoast potatoes @ 375 degrees F until easily pierced with the tip of a knife. Let cool to handle.3)\tPeel skins of potatoes with hands. Potatoes should have some dark colors on skin and flesh. This is the natural sugar caramelizing.4)\tPlace 1/2 of the heavy cream in thick-bottomed pot and bring to a boil.5)\tAdd sugar and cinnamon and allow to boil to thick bubbles. Stir often so not to scald. (This is will caramelize the sugars.)6)\tOnce thick and dark in color, add the remainder of cream plus milk.7)\tWarm broth some, then add the potatoes. You may wish to squeeze the potatoes with your hands as you put them in. Messy? Yes.8)\tStir with whisk often, making sure contents do not start to stick to bottom of pot, thus beginning to burn.9)\tWhen soup begins to boil, turn to simmer and add the marscapone, stirring.10)\tOnce cheese has melted, puree soup in a blender. Use caution, as hot liquids tend to want to spray out of a blender. It is a good idea to cover top of blender with a towel and pulse the motor before full speed is used.11)\tTaste. Season to taste with salt and pepper.12)\tIf not sweet enough you can either add some maple syrup, or bring small amount of cream to the boil, add desired amount of sugar and cinnamon and bring to a boil. Stir into soup.13)\tGarnish with the Toasted Almonds and Frothed Milk. Enjoy!
