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Sweet Potato and Brown Butter Soup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Perfect beginning-of-autumn soup: sweet potato and brown butter.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Onion, Peeled And Chopped
  • 1 whole Sweet Potato, Peeled And Chopped
  • 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Chicken Stock
  • 4 Tablespoons Butter
  • 1-⅞ ounces, weight Goat Cheese
  • 1 cup Watercress Sprigs, For Garnish

Preparation

1. Heat a large pan with oil over high heat. Add in the onion and sweet potato and cook for 3-5 minutes, or until the onion is tender. Pour in the chicken stock and bring to a boil. Once boiling, reduce the heat, cover and simmer for 20 minutes.
2. Once the potatoes are tender, puree the soup in batches in a food processor. Return to the pot.
3. Using a saute pan, set to high heat. Once hot, add in the butter and swirl the pan over the heat to brown the butter evenly. As soon as the foaming settles down and the butter is browned, add it to the pot of soup, reserving a tablespoon.
4. Ladle the soup into the bowls and top with goat’s cheese and watercress. Drizzle the reserved brown butter over top and serve.

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2 Reviews

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kandicimo on 2.10.2012

Yum! Quick AND delicious! I used an immersion blender to mix up the soup (rather than messing around with hot liquid and the food processor) and it worked great.

I made this for dinner the other night, and served it in bread bowls. It made a delicious dinner for two, and then the leftovers made lunch for three! This might be the first soup I’ve made that got all eaten up, none thrown out. Definitely will make this again!

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BakingIsMyTherapy on 11.2.2011

Fantastic, easy, and delicious recipe! Super fast to put together. With an immersion blender, it’s even faster. This recipe is going in regular rotation at my house.

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