Description:
Recipe By: The Blue Elephant
Ingredients
3-4 Norfolk Sweet Potatoes, peeled and chopped
1 medium onion, diced
3 Norfolk apples, peeled and chopped
Olive oil
3 pats of butter (optional)
Salt and pepper to taste
Ground coriander
Ground cinnamon
Ground nutmeg
6 to 8 cups chicken stock or broth
Method
1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle the sweet potatoes with olive oil, salt, pepper and coriander.
3. Cover with tin foil, and roast in the oven for about an hour.
8. Heat up olive oil and butter in soup pot on medium low heat.
9. Add onion to soup pot, sprinkle with salt. Sauté until onions are soft.
10. Chop the Sweet Potatoes and add to the soup pot.
11. Add remaining ingredients, bring soup to a boil. Reduce heat to low; allow to simmer for about 30 minutes.
12. Using an immersion blender, food processor or electric beater, puree the soup to a smooth consistency.
Notes
Adding a splash of white wine will give this soup recipe a refreshing kick. For a more savoury taste, try replacing the cinnamon and nutmeg with sage and a bit of chopped bacon.
Tips and Techniques
When roasting vegetables, keeping them covered with tin foil keeps the heat trapped inside the pan, which reduces the variation in temperatures that can occur in the typical oven.
However, this increases the trapped moisture as well. If you find that your roasted vegetables do not get that sweet, caramelized taste, poke a few small holes in the tin foil.
You will still get the benefit of the heat trap, but the moisture level will be reduced.
