I was making Easter dinner and had no car to assist grocery shopping (thanks you jerk that punched in my radiator). I had to use what was in the fridge.
This soup was so surprisingly outstanding. I did not have leeks, so used some very fresh green onions, and, I'm off russet potatoes as I am tired of the graininess. I used some lovely-textured potatoes. But otherwise, using CathyZ's recommendation of Better-Than-Bouillon chicken broth, I did not even add any salt or pepper. I did double the bay leaf, fresh from my tree. And I omitted any of the extra water.
Some guests said that it was the best soup they had eaten.
It was terrific!!
I had pecans which I dry-roasted then added a speck of cinnamon, whisp of nutmeg, s&p and a touch of maple syrup.
It seemed so basic, but I'll be making it again.
http://www.epicurious.com/recipes/food/views/Sweet-Potato-Soup-with-Buttered-Pecans-13324
This soup was so surprisingly outstanding. I did not have leeks, so used some very fresh green onions, and, I'm off russet potatoes as I am tired of the graininess. I used some lovely-textured potatoes. But otherwise, using CathyZ's recommendation of Better-Than-Bouillon chicken broth, I did not even add any salt or pepper. I did double the bay leaf, fresh from my tree. And I omitted any of the extra water.
Some guests said that it was the best soup they had eaten.
It was terrific!!
I had pecans which I dry-roasted then added a speck of cinnamon, whisp of nutmeg, s&p and a touch of maple syrup.
It seemed so basic, but I'll be making it again.
http://www.epicurious.com/recipes/food/views/Sweet-Potato-Soup-with-Buttered-Pecans-13324
