Sweet Potato Soup With Creamed Spinach Recipes

Steps:

• Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Steps:

• Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.