A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.

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  • In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

Nutrition Facts

381 calories; protein 7.5g; carbohydrates 74g; fat 4.1g; cholesterol 0.3mg; sodium 1285.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
01/28/2015
I loved the smell of this! The alcohol really brought out the taste of the allspice! It was alright as written but I preferred it with just a splash of cashew milk! Read More
(2)

Most helpful critical review

Rating: 3 stars
11/19/2005
With only 2 cups of water my soup had the consistancy of Peanut Butter. I increased water to 3.5 cups. Next time I'll use either all white wine or all brandy because the red wine made the onions an interesting shade that wasn't too appealing. I will also peel the potatoes with a potato peeler cube and boil before mashing as my potatoes were so big the outside was mush but the insides were still raw when boiled whole. I added an extra tablespoon of brandy in at the end to really pop the flavor out. Final result is pretty good. Read More
(15)
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
11/19/2005
With only 2 cups of water my soup had the consistancy of Peanut Butter. I increased water to 3.5 cups. Next time I'll use either all white wine or all brandy because the red wine made the onions an interesting shade that wasn't too appealing. I will also peel the potatoes with a potato peeler cube and boil before mashing as my potatoes were so big the outside was mush but the insides were still raw when boiled whole. I added an extra tablespoon of brandy in at the end to really pop the flavor out. Final result is pretty good. Read More
(15)
Rating: 1 stars
11/06/2007
I make a lot of squash and sweet potato soups...this one looked easy and I was trying to use up some brandy...I feel like I wasted 3 sweet potatoes and I'm dreading eating the leftovers. Read More
(6)
Rating: 5 stars
01/28/2015
I loved the smell of this! The alcohol really brought out the taste of the allspice! It was alright as written but I preferred it with just a splash of cashew milk! Read More
(2)
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Rating: 3 stars
05/04/2015
So I also increased the liquid content using vegetable stock instead. It was ok but not worthy of keeping in my recipe book. Read More