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Terry Wolf and Ted Tinling's Sweet Potato Soup

Holiday Sweet Potato Soup Terry Wolf Ted Tinling
Sweet Potato Soup with Ginger and Sherry
skill level
Easy
time
30-60min
servings
4 to 6
cost
$
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Pureeing soup creates a creamy, thick consistency, but be careful that the hot mixture does not splatter. Remove the cap of the blender lid, and cover with a dish towel so the air can escape.
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ingredients
  • 2 tablespoons Unsalted Butter
  • 2 teaspoons chopped Ginger
  • 2 teaspoons chopped Garlic
  • 1/3 cup chopped Shallots
  • 1/4 cup Dry Sherry
  • 4 1/2 cups diced Sweet Potatoes
  • 3 cups Chicken Broth
  • 2 teaspoons Sugar
  • 3/4 cup Half and Half
  • Honey Almonds (chopped for garnish)
  • White Truffle Oil (optional garnish) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Unsalted Butter
    2 teaspoons chopped Ginger
    2 teaspoons chopped Garlic
    1/3 cup chopped Shallots
    1/4 cup Dry Sherry 
    4 1/2 cups diced Sweet Potatoes
    3 cups Chicken Broth
    2 teaspoons Sugar
    Add butter to large pot or dutch oven. Add ginger, garlic and shallots to pot and cook for a few minutes. Deglaze pan with sherry. Add sweet potatoes, broth and sugar. Cover and simmer until potatoes are very tender, about 20 minutes.
  • 2
    3/4 cup Half and Half
    Puree mixture in blender or food processor, after cooling slightly. Let puree come to room temperature. Add half and half and stir to fully incorporate. If the soup is too thick, add some more broth.
  • 3
    Honey Almonds (chopped for garnish)
    White Truffle Oil (optional garnish)
    To serve, top with finely chopped honey almonds and drizzle of truffle oil.
 
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