HAM AND SWEET POTATO SOUP
This is the best soup. I made to use up what I had on hand and it turned out delicious. My family loved it and it was a quick dinner.
Provided by foxy1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
- Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
- Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 23 g, Cholesterol 42.6 mg, Fat 14.8 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 919 mg, Sugar 6.7 g
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
- Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
- Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
- Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
- For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
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