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Photo by: Joseph De Leo
This soup is simple to prepare, easy to serve, and great in any season.
Yield: Makes 4 generous servings
INGREDIENTS
- 1 onion, coarsely chopped
- 1 pound sweet potatoes (2 medium), peeled and diced
- 3 ½ cups vegetable stock
- ¾ cup milk
- 2 teaspoons fresh lemon juice, or to taste
- 1/8 teaspoon ground nutmeg
- Kosher salt
- Freshly ground black pepper
Directions
Place the onion, sweet potatoes, and stock in a large saucepan and bring to a boil over high heat. Reduce the heat, cover, and cook until the sweet potatoes are soft, about 25 minutes.
Remove from the heat and cool slightly. Transfer to a blender and puree in batches until smooth.
Return the soup to the saucepan, and place over medium heat. Add the milk and heat through. Add the lemon juice and nutmeg and season with salt and pepper to taste.
© 2013 Helen Nash
Editor's Note
Nutritional information includes 1/8 teaspoon of added salt per serving.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
209kcal (10%)
103mg (10%)
7mg (11%)
831mcg RAE (28%)
566mg
42mg
5g
9g
4g
37g
5mg (2%)
1265mg (53%)
2g (8%)
6g (9%)
1mg (6%)
FROM THE KITCHEN OF...
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