Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti)

Hey Jude's Note:

Another great-looking sweet potato recipe from the Chicago Tribune, this one comes from Massimo Salatino, corporate chef for Francesca Restaurants.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 4 garlic cloves
• 1 medium leek
• 3 peeled and chopped sweet potatoes (about 8-oz. each.)
• 3 peeled and chopped carrots
• 3 (14 1/2 ounce) cans chicken broth (or equivalent amount your homemade)
• 1 teaspoon cumin
• 1 teaspoon ground cinnamon
• 1/3 cup whipping cream
• 1 teaspoon salt
• fresh ground black pepper
• chopped fresh chives
• crouton

Directions:

1. Combine oil and butter in a large saucepan over medium heat; add garlic and leeks; cook, stirring frequently, until they release their flavors, about 5 minutes; add sweet potatoes, carrots, broth, cumin and cinnamon; heat to a boil, reduce heat to a simmer; cook until vegetables are tender, about 5 minutes.
2. Puree until smooth in a blender or food processor; return soup to saucepan.
3. Stir in cream, salt and pepper to taste; garnish with chives and croutons.

Reviews

[Chicagoland Chef du Jour]

Hey Jude, this is DELIGHTFUL! I had several cups of sweet potatoes leftover from Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans and they were already seasoned. I followed your recipe & added all the ingredients except the cinnamon. I also subbed a yellow onion for the leek. This is amazing! I'll serve it up with some leftover Christmas ham and we're good to go! Thanks you for truly delicious soup Jude! YUM!

[Ginger Rose]

Lovely soup! It was very easy to make especially I was using a pressure cooker. Thanks.

[tlmiller]

Served this for 14 people at Thanksgiving & it was wonderful! Everyone really liked it. Easy to make, travelled well in the car, reheated well & was tasty ... what more could you want?!