Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

A dash of cayenne added just before serving makes this soup.

Ingredients Nutrition

Directions

  1. Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.
  2. Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes.
  3. 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.
  4. 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!

Reviews

(1)
Most Helpful

This soup is fantastic! I chose to use yams (just my preference). I even added a dash of cayenne, as you suggested in your introduction. After pureeing, when I added the first cup of half and half, I decided to leave out the second cup of half and half because it would have been to thin for me. It really is wonderful with a dallop of sour cream. Thanx for a great soup recipe. I'll make this again.

*Parsley* January 08, 2006

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