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My review
Sweet Potato Soup
K Laruffa
"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!"
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Ingredients
35 m servings 373 calsOriginal recipe yields 4 servings
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Directions
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- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts
Per Serving: 373 calories; 18.9 g fat; 39.8 g carbohydrates; 11.5 g protein; 41 mg cholesterol; 1282 mg sodium. Full nutrition
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Reviews
Read all reviews 5670 Ratings
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Most helpful positive review
10/14/2002
My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week...
Most helpful critical review
2/23/2004
I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I h...
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10/14/2002
My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week...
11/13/2005
This soup has become a family favourite. Very easy to prepare and delicious. I use either 2% milk or half and half or a combination of both instead of the whipping cream. This soup also freez...
2/7/2007
I made this soup because I was craving a sweet potato soup I tried at a restaurant. I thought this soup was just as good, if not better! I used maple syrup instead of the brown sugar, and a very...
2/23/2004
I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I h...
10/7/2004
I made this today and we had it for supper. Here are the changes I made: I used less nutmeg (one teaspoon, and even that is plenty) and I used a lower-fat type of cream: 5% fat instead of 35% fa...
5/4/2010
Yum! I just made this soup, using what I had on hand. I only used about 1/2 cup chopped turnip and subbed carrots for the regular potatoes. Had to use maple syrup in place of the sugar and used ...
5/19/2003
Very nice soup! I followed the recipe exactly as written and was not disappointed. I did use the full six cups of broth (3 cans) and did not need to add salt. Tastes like a very gourmet kind ...