Christinas Sometimes You Feel Like A Nut Sometimes You Dont Sweet Potato Soup Recipes

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JANETTE'S SOMETIMES-YOU-FEEL-LIKE-A-NUT-SOMETIMES-YOU-DON'T SWEET POTATO SOUP



Janette's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 to 4 tablespoons water
1 medium onion, finely chopped
4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices
1 apple, peeled, cored, and chopped
2 1/2 cups fat-free, reduced-sodium chicken broth
1/2 coconut candy bar (recommended: Mounds), finely chopped
2 cups evaporated skim milk
1/4 cup sherry
1 teaspoon ground nutmeg
1 teaspoon cinnamon, plus more for garnish
Salt and freshly ground black pepper
1 can fat free whipped cream, (recommended: fat free Reddi-whip) for garnish

Steps:

  • Heat 2 tablespoons of water in a large saucepan over medium-high heat. Add onion and cook until softened, adding more water as needed, about 5 minutes. Add the potatoes and apple and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes.
  • Puree the potato/apple/broth mixture in a blender, then stir in the chopped candy and blend. Return the mixture back to the saucepan. Add the milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste.
  • Ladle the soup into bowls and garnish with whipped cream and a sprinkle of cinnamon. Serve immediately.

Nutrition Facts : Calories 443 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 83 grams, Fiber 8 grams

CHRISTINA'S SOMETIMES-YOU-FEEL-LIKE-A-NUT-SOMETIMES-YOU-DON'T SWEET POTATO SOUP



Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 medium onion, finely chopped
4 small sweet potatoes (about 2 pounds), peeled, halved lengthwise and cut across into 1/4-inch slices
2 cups chicken broth
1 1/2 coconut-almond candy bars (recommended: Almond Joy)
1 cup heavy cream
1 cup milk
1/2 cup sherry
1 teaspoon ground nutmeg
1 teaspoon cinnamon
Salt and freshly ground black pepper
Can of whipped cream (recommended: Reddi-whip), for garnish

Steps:

  • Heat butter in a large saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add the potatoes and stir in the broth. Bring to a boil, lower the heat and simmer until potatoes are very soft, about 45 minutes.
  • Meanwhile, finely chop 1/2 of the candy bar. Freeze the remaining half and just before serving shave with a vegetable peeler or large grater to garnish the soup.
  • Puree the potato/broth mixture in a blender, then add in the chopped candy and continue to blend. Return the pureed mixture to the saucepan. Add in the cream, milk, sherry, nutmeg, and cinnamon. Season with salt and pepper, to taste.
  • Ladle the soup into bowls and garnish with canned whipped cream and shaved candy. Serve immediately.

Nutrition Facts : Calories 755 calorie, Fat 45 grams, SaturatedFat 26 grams, Carbohydrate 74 grams, Fiber 8 grams

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