Sweet Dreams Soup Recipes

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CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAMY SWEET POTATO WITH GINGER SOUP



Creamy Sweet Potato With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped honey-roasted peanuts

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 22 g, Cholesterol 37.7 mg, Fat 10.7 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 90.7 mg, Sugar 4.7 g

CREAMY SWEET POTATO SOUP



Creamy Sweet Potato Soup image

In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.

Provided by love2cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

4 large sweet potatoes
⅓ cup butter
8 cups water
½ cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
⅛ teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
  • Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 52.4 g, Cholesterol 21.7 mg, Fat 16.2 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 6.7 g, Sodium 959.3 mg, Sugar 11 g

SWEET DREAMS SOUP



Sweet Dreams Soup image

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

Provided by Gary Goss

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 small potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
2 large carrots, finely chopped
1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered; or 1/2 teaspoon curry
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: carrot curls and croutons

Steps:

  • Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
  • Melt the butter in a soup pot on medium heat.
  • Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
  • Add the celery, the remaining carrots, the cooked potato, and the potato broth.
  • Add 1 cup water, and stir.
  • Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
  • In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
  • Return the blended soup to the soup pot, and stir.
  • Ladle into bowls and garnish.

SWEET AND SOUR CABBAGE SOUP



Sweet and Sour Cabbage Soup image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large head green cabbage, cut into chunks
1 cube beef bouillon
2 cups diced tomatoes with juice
2 cups tomato sauce
3 tablespoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon sour salt
1 pound cooked beef (leftover roast beef or brisket works great)

Steps:

  • Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
  • Add the beef and continue to cook for 1 more hour.
  • Adjust the seasoning and remove from the heat.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

Provided by JONADECKER

Time 50m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

Steps:

  • Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
  • Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
  • Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g

FOOTHILLS HOUSE SWEET DREAMS COOKIES



Foothills House Sweet Dreams Cookies image

Another recipe from Bon Appetit magazine (February 1986). This came from Foothills House, in Calistoga, California. I've never stayed there but from the online reviews, it's a wonderful little country inn with fabulous service and as of 2008 they were still giving these cookies to their guests every night. If I'm ever in that part of California for the night, I'm going to stay there! These are sweetly spiced cinnamon and ginger flavoured chocolate chip cookies rolled in powdered sugar before baking. I'm very glad the owner of the inn shared these with Bon Appetit.

Provided by Marysdottir

Categories     Dessert

Time 20m

Yield 6 dozen cookies

Number Of Ingredients 12

1 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
1 egg, room temperature
1 teaspoon vanilla
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

Steps:

  • Cream butter and mix in brown sugar, egg and vanilla.
  • Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
  • Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
  • Refrigerate until dough is firm.
  • Preheat oven to 375ºF. Lightly grease baking sheets.
  • Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
  • Arrange on prepared baking sheets at least 2" apart.
  • Bake 10 minutes.
  • Cool 5 minutes on the sheets before transferring to racks to cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 1125.9, Fat 61.7, SaturatedFat 31.1, Cholesterol 112.3, Sodium 443, Carbohydrate 145.4, Fiber 6.1, Sugar 104.7, Protein 11.1

SWEDISH SWEET SOUP



Swedish Sweet Soup image

This recipe has been passed down in my family for generations. Raisins, prunes, cinnamon, sugar, and tapioca are cooked on the stove, then lemon juice and a dash of salt are added. This is a Christmas tradition in my home. Tastes best after standing several hours.

Provided by ACHOCOCAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10h

Yield 10

Number Of Ingredients 8

½ cup pearl tapioca
2 quarts water
1 ½ cups pitted prunes
1 ½ cups raisins
1 ¼ cups sugar
¼ teaspoon cinnamon
2 ½ tablespoons lemon juice
1 dash salt

Steps:

  • Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
  • Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

Nutrition Facts : Calories 260 calories, Carbohydrate 67.7 g, Fat 0.2 g, Fiber 2.8 g, Protein 1.5 g, Sodium 48.3 mg, Sugar 50.9 g

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