Recipe from: Soup for Every Body
by Joanna Pruess with Lauren Braun, RD, LD, Cookbook Heaven at Recipelink.com
Serves: 6 to 8
* 1 1/2 pounds sweet potatoes
* 2 T unsalted butter or olive oil
* 2 large onions, peeled and thinly sliced
* 1 cup fresh apple cider
* 1/4 cup bourbon or 1 T unsulphured molasses plus 3 T water
* 2 cups chicken or vegetable stock
* Salt and white pepper
* 2 T finely chopped walnuts, lightly toasted
* 1 T finely shredded fresh sage leaves
1. Preheat the oven to 400 degrees F.
2. Bake the potatoes until tender, about 1 hour. Set aside to cool, then peel.
3. While the potatoes are baking, heat the butter in a large saucepan over medium high heat. Stir in the onions, adjust the heat to medium, and saute until golden brown and very tender, about 20 – 25 minutes, stirring often.
4. Transfer the onions, sweet potatoes, and apple cider to a food processor and purée until smooth.
5. Return the puree to the pan, and stir in the bourbon or molasses. Add the stock to the puree and bring to a boil, then reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
6. Ladle the soup into heated bowls, sprinkle a small amount of chopped walnuts and shredded sage leaves in the center of each bowl, and serve. Fair Shares editorial note: Alternately, Blue Heron’s Pamona’s Ambrosia Apple Syrup is dreamy drizzled over the top.