Puréed Sweet Potato Soup
Bolstered with sweet sautéed leeks, carrots, and white wine, then enriched with cream, this silky soup gets a finishing flourish of tart cranberry oil.
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Cooking tools:
- Food processor
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 5 medium orange-fleshed sweet potatoes
- Salt
- 3 tbsp. olive oil
- 1 large yellow onion, peeled and chopped
- 1 large leek, white part only, trimmed, cleaned, and chopped
- 2 medium carrots, peeled, trimmed, and chopped
- 1 stalk celery, trimmed and chopped
- 2 cloves garlic, peeled and chopped
- 1 cup dry white wine
- 10 cups chicken stock
- 1 cup heavy cream
- Freshly ground white pepper
- 1⁄4 cup cranberry/ oil
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