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Makes 6 cups
2 tablespoon butter
1/2 cup celery, diced
1/2 cup onion, chopped
2 garlic cloves sliced thin
4 cups chicken broth
4 cups sweet potatoes,
peeled, diced 1/2-inch
2/3 cup heavy cream
1/4 cup fresh sage leaves chopped fine
1-1/2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon freshly grated Nutmeg
fresh sage garnish
In a large saucepan over medium heat sauté celery, onion and garlic in butter until tender; add
broth and sweet potatoes; bring to a boil, cover, simmer for 5 to 10 minutes or until potatoes are soft.
Puree in a food processor until smooth. Return to the saucepan; add cream, sage, salt, pepper and nutmeg.
Garnish with fresh sage and serve.
Wine recommendation: Chardonnay
See my
Butternut Squash
Soup Recipe with photograph
Be sure to see more of my
easy Soup Recipes
all with photographs
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