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Sweet Potato Soup with Rum Cream
ChefDave
Posts: 142
Since the weather is cooling down, I thought I would try one of my winner soups on the BGE. Just about half way thru with the soup but Boy does it smell wonderful.[p]David
Comments
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Letts-Do-It,[p]Don't tease us like that without a recipe.
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Daniel Shuflin,[p]Indeed! Recipe, recipe! [p]gdenby
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gdenby,[p]It will be forth coming. I can't believe that there aren't more eggers that love sweet potatoes. This is a really tasty soup. Great for those really cold nights.
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Letts-Do-It,
Sounds great!! Please share the recipe.
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Letts-Do-It,
Here's the recipe....
1 1/2 tablespoons butter
1 small onion
4 1/2 cups chicken broth
2 pounds of sweet potatoes, peeled and cubed
2 tablespoons maple syrup
2 fresh thyme sprigs
1/2 teaspoon curry powder
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
pinch ground nutmeg
pinch ground red pepper
Rum Cream (recipe follows[p]Melt butter in a Dutch oven at 250-275: add onion and saute until tender. Stir in chicken broth and the next 4 ingredients; bring to a boil, reduce heat, and simmer 1 hour
or until potato is tender. Remove and discard thyme sprigs. Cool slightly.[p]Process mixture in batches in a blender or use a boat motor ( as Emeril calls it) until smooth, stopping to scrape down the sides. Return to Dutch oven and stir in whipping cream and next 4 ingredients. Cook over low heat (which I did on
the stove ) stirring occasionally, until thoroughly heated. Serve with Rum Cream (optional)[p]RUM CREAM
1/2 cup whipping cream
1/8 teaspoon grated lemon rind
1/4 teaspoon fresh lemon juice
1 1/2 tablespoon dark rum[p]BEAT all ingredients at high speed with an electric mixer until soft peaks form.[p]ENJOY
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Letts-Do-It,
Yeah, that sounds like a winner.[p]Thank you for sharing,
RhumAndJerk
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