Sweet Potato Soup

Sweet potatoes find its abundance in this part of the country and particularly in our home. Sources (in the name of elderly and sports figures) say this is a highly nutritious crop that not only gives you the much needed energy but keeps you protected from certain diseases too. Somehow resembling a potato- which I love in all its forms- I just don't get sweet potatoes (or kamote, as they are called). (I don't like the texture when I bite into one.) But just like my weird relationship with squash, I  realize I absolutely adore sweet potatoes when MASHED or pureed- as in this case.

This soup is glorious in all its simplicity. The taste is sweet, but not quite, starchy but not really, creamy but without the cream. Next time you're serving pumpkin soup, amaze your audience with this instead.




Sweet potato soup
What you need:
4-6 sweet potatoes (choose the really orange variety)
1 large bulb onions, chopped finely
4 cloves garlic, chopped finely
2 Cups Chicken stock
salt and pepper to taste
Croutons and dried basil for garnish

What to do: 
1. Peel the sweet potatoes. Chop finely- this helps shorten the cooking process.
2. Place the sweet potatoes, onions and garlic in a pan and add water, just enough to cover everything. Let boil until sweet potato is tender. This would take roughly 20minutes.

3. Puree the mixture. Opt for a hand blender, or you may transfer to a upright blender. Pulse until smooth and no longer lumpy. Add chicken stock when you need it to be more liquid.
4. Add in the rest of the stock, bring to a boil. Season with salt and pepper to taste.
5. Garnish with croutons and dried basil.

Enjoy =)

abbey