Spiced sweet potato soup with maple creme fraiche recipe

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  • Yield: 6 Servings


Creme Fraiche
  • ½ cup sour cream
  • ½ cup heavy cream
  • ¼ cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 pounds sweet potatoes, peeled and cut into 1⁄2- inch cubes
  • 4 cinnamon sticks
  • 10 whole cloves
  • 1⁄4 teaspoon ground nutmeg
  • 4 cups chicken broth
  • Salt and coarsely ground black pepper
  • 1⁄4 cup toasted walnuts
How to Make It
  1. To prepare the crème fraîche, whisk together the sour cream, heavy cream, and maple syrup in a small bowl. Let stand at room temperature.
  2. To prepare the soup, heat the olive oil in a large pot; add the onion. Sauté, stirring frequently, until the onion is translucent, about 5 minutes. Add the sweet potatoes, cinnamon sticks, cloves, nutmeg, and broth. Bring to a boil. Reduce the heat and simmer, covered, until the potatoes are very tender, about 25 minutes. Remove 1 cup of the cooking liquid and set aside. Discard the cinnamon sticks and cloves.
  3. Purée the sweet potatoes and stock using an immersion blender or a stand blender until very smooth. Add the reserved liquid as needed to achieve the desired consistency. Return to the pan and cook until thoroughly heated. Season with salt and pepper.
  4. Ladle into large soup bowls. Garnish with a swirl of crème fraîche and a sprinkle of toasted walnuts.

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