Sunday, October 11, 2009

Sunday Dinner - week 9



Oh yeah - it's back! Sorry for the lack of Sunday Dinner posts. I am finally caught up with this thing called life and am finally able to do Sunday Dinner again. Welcome to the fall season everyone! One of my favorite fall dishes is this delicious Sweet Potato Soup. I've tweaked and tweaked it over and over until it is finally how I like it. It's become a Thanksgiving dinner favorite but it is so satisfying that you can eat it as a meal. Paired with some yummy potato rolls. YUM!



Sweet Potato Soup

1/4 cup butter (1/2 stick)
2 pieces shallots finely diced
1 tbsp. finely chopped garlic (optional)
2 large sweet potatoes, cubed
3 medium to large baking potatoes, cubed
4 (14.5 oz) cans lower sodium chicken broth
1/2 cup freshly grated parmesan cheese
1/2 cup light cream
salt and pepper to taste

1. Melt butter in soup pot over medium heat. Add garlic and shallots until shallots are wilted. Do not burn the garlic.
2. Add both potatoes, chicken broth plus 2 cans of water. If you want some pepper, now is the time to add. Bring to a boil then reduce heat. Simmer on low for about 25-30 minutes until the potatoes are soft and tender.
3. In batches, puree the potatoes and broth and set aside in a bowl until everything has been pureed.
4. Return the pureed potatoes in the soup pot on low heat.
5. Add the parmesan cheese until melted
6. Add the cream
7. Season with salt to taste
8. Serve with italian cheese mix in the center and some potato rolls (I use Martin's party potato rolls because they are smaller)

* Soup consistency should be slightly runny when hot. It will get thicker as it cools and after it has been refrigerated. You can save some of the broth in a container to for reheating purposes - in case the soup gets too thick.

Enjoy your Sunday Dinner!

10 comments:

  1. It looks delicious! Def. something I have to try; but I have 1 question; What are shallots? And, more specifically, where would I find them in the grocery store? This coming from a girl, who isn't the best cook!

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  2. Hi Elaine! Shallots are similar to onions though they are not in the same family. They are smaller, milder in flavor and can be found alongside onions and garlic in the produce section of the store. I love their mild (and garlicky) taste that is why I use them in this soup instead of onions. Try it - you won't be disappointed!

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  3. I'm copying this right now to try....definitely soup weather here! thanks! : )

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  4. Mmm.. that looks so yummy and hearty and warm.
    I am hungry now!

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  5. Sorry for the dumb question but may I ask what the yellow liquid is made up of?
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  6. I can imagine what parmesan cheese would taste like! :0
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