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Ingredients
- 8 tablespoons (1 stick) butter (divided)
- 1 teaspoon ground cinnamon
- 1/4 medium Spanish onion, diced
- Pinch of ground nutmeg
- 2 1/2 pounds cooked sweet potatoes, peeled and pureed
- 1 teaspoon salt
- 1 quart water
- 1/2 teaspoon white pepper
- 1 pint heavy whipping cream
- 4 tablespoons flour
- 1 pint whole milk
- 3 tablespoons chicken base
- 1/2 pound packed dark brown sugar
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Melt 4 tablespoons butter in a soup pot over medium heat. Add onion and saute until tender. Add cooked sweet potatoes and heat through. Add water, cream, milk, chicken base and sugar. Bring soup to a boil. Add seasonings.
To make a roux: Melt remaining 4 tablespoons butter and mix with flour; whisking until smooth. Add to soup gradually to thicken. Adjust seasonings, then serve. Makes about 1/2 gallon or 16 small servings.
Note: This soup is very thick. For a thinner version, reduce the amount of roux.
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