Roasted Sweet Potato Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
2 lb: sweet potatoes, peeled and diced in 1 cub
1 small: butternut squash, peeled and diced in 1 cub
1: onion, yellow, quartered
1 tablespoon: thyme, fresh, chopped
1 tablespoon: sage, fresh, chopped
1 1/2 tablespoon: olive oil,
29 oz: chicken broth,
1 pinch: nutmeg,
1: salt,
1: white pepper,
1 cup: half and half,
1 bunch: green onions, chopped
Directions:
: Mix potatoes, squash, onion, thyme and sage in a large bowl. Add
olive oil and toss to coat. Spoon mixture onto a baking sheet,
spreading in a single layer. Place in oven and roast at 425 degrees
until vegetables are caramelized, about 25 minutes, stirring twice.
: Remove vegetables from oven and process in blender or food
processor until pureed. Slowly add chicken broth and process until
smooth. Season with nutmeg, salt and white pepper to taste. When
ready to serve, place in saucepan, stir in half and half and heat but
do not boil. Serve garnished with green onions.
: Source: Los Angeles Times Food Section, 1/11/96.
From: Karl Lembke Date: 13 Apr 96
Yield: 4 servings
Source from luhu.jp
olive oil and toss to coat. Spoon mixture onto a baking sheet,
spreading in a single layer. Place in oven and roast at 425 degrees
until vegetables are caramelized, about 25 minutes, stirring twice.
: Remove vegetables from oven and process in blender or food
processor until pureed. Slowly add chicken broth and process until
smooth. Season with nutmeg, salt and white pepper to taste. When
ready to serve, place in saucepan, stir in half and half and heat but
do not boil. Serve garnished with green onions.
: Source: Los Angeles Times Food Section, 1/11/96.
From: Karl Lembke Date: 13 Apr 96
Yield: 4 servings
Source from luhu.jp
Tags
Side dish