09 February, 2015

Sweet Potato Soup with Caramelized Onions | New England Soup Factory Cookbook

You may caramelize the onions in advance or while preparing this soup.

Sweet Potato Soup with Caramelized Onions ingredients (17)
Makes 8 - 10 servings
Caramelized onions
2 Tbsp salted butter
2 Tbsp large Spanish onions, peeled and sliced thinly
1/2 cup packed dark brown sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup balsamic vinegar

4 Tbsp salted butter
3 whole garlic cloves, peeled
2 cups sliced onions
2 cups sliced carrots
1/4 cup diced celery
8 medium-large sweet potatoes, peeled and cut into chunks
10 cups chicken stock
1/2 cup packed dark brown sugar
1/2 tsp ground nutmeg
2 Tbsp Worcestershire sauce
2 cups light cream
1/2 cup sweet sherry
Kosher salt, to taste
Freshly ground black pepper, to taste
1.5 cups caramelized onions (above)

Notes:  Big-Batch Slow Cooker Caramelized Onions recipe here.

Sweet Potato Soup with Caramelized Onions directions
Caramelize onions
In a large sautée pan over Medium heat, melt the butter. Add the onions and sautée for eighteen (18) minutes. Then, add the brown sugar, salt and pepper and sautée ten (10) minutes more.

Add the vinegar; continue cooking until it begins to evaporate and the onions look thick and syrupy, about an additional eight to ten (8 - 10) minutes. Then, remove from heat and let cool. If preparing in advance, refrigerate in a tightly covered container until ready to use.     Back to Top

Prepare soup
Melt the butter in a stockpot over Medium-Heat heat. Add the garlic, onions, carrots and celery, sautéeing for ten (10) minutes.

Add the sweet potatoes and sautée five (5) minutes more.

Pour over the stock and bring to a boil. Then, reduce the heat to Medium and simmer until the sweet potatoes are very soft, about thirty to thirty-five (30 to 35) minutes.

Use an immersible blender to purée the soup until smooth. Add the brown sugar and next six ingredients (nutmeg through black pepper). Puree again until well combined.

Use a spoon to stir in the caramelized onions. Serve warm.     Back to Top

Slightly adapts recipe from Marjorie Druker and Clara Silverstein, New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup (Nashville: Thomas Nelson, Inc., 2007), 14  - 15.

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