Sweet Potato And Tasso Soup Recipe 435

SWEET POTATO AND TASSO SOUP RECIPE - (4.3/5)

Steps:

• In a heavy bottom pot melt butter over medium-high heat. Add onions, celery, bell pepper, and sauté until the vegetables are translucent and tender. Add chicken broth and sweet potatoes and bring soup to a swimmer. Cook for 15 minutes or until the sweet potatoes are fork tender. When sweet potatoes are tender, puree the mixture in batches in a food processor. Return to the pot and add tasso, cinnamon, nutmeg, and parsley. Simmer soup for 20 minutes to allow flavor to come together. Add more broth or water if necessary to make a velvety smooth consistency. Add heavy cream and season to taste with salt and pepper. Serve hot in soup bowls.

SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

BEEFY SWEET POTATO SOUP

Steps:

• In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

SWEET POTATO SOUP

Steps:

• Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.
• Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes.
• Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot. Add the half-and-half, salt, and pepper and bring to a simmer.
• Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired. Don't forget the freshly ground black pepper, and some goat cheese on top might also be a nice contrast to the sweetness of the sweet potatoes. Enjoy!

SWEET POTATO AND SALSA SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
• Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.

NOT-TOO-SWEET SWEET POTATO SOUP

Steps:

• Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
• Blend soup using an immersion blender, or in batches in a food processor, until smooth.

SWEET POTATO SOUP

Steps:

• Place sweet potato in a pot of boiling water and boil until tender.
• (10-15 minutes) Drain and set aside.
• Heat oil over medium heat in a saucepan.
• Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.
• Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth.
• Place the mixture in a saucepan over medium heat.
• Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot.
• Stir through coriander and serve.