Sweet Potato Soup World Class Recipes

Steps:

• Preheat oven to 375 deg F.
• Bake sweet potatoes for 45 minutes or until soft.
• Cool potatoes until they can be handled.
• Remove skin from potatoes and place potatoes in a large soup pot.
• Mash to semi-smooth.
• Add remaining ingredients to pot and stir to combine.
• Bring mixture to a boil over med/high heat, then reduce heat to a simmer.
• Simmer covered for 1 hour. stirring occasionally.
• Cashews should be soft. if not, simmer for another 15 minutes.
• Serve hot.

Steps:

• Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
• Place vegetables and liquid into a food processor. Puree.
• Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Steps:

• Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
• Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
• Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
• Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.