There’s nothing like a smooth, warm soup for a quick winter workday lunch to keep you going strong through the rest of your day.
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 1 1/2 pounds orange sweet potatoes, peeled and chopped into 1/2″ cubes
- 2 firm pears, peeled, cored, and cut into 1/2″ cubes
- 3 cups chicken stock
- 1 cup heavy whipping cream
- Fresh mint, for garnish
Melt the butter in a medium sized saucepan over medium heat. Saute the onion for a few minutes, until softened but not browned. Add the sweet potatoes and pears and cook, stirring constantly, for 2 minutes. Add the stock and bring to a boil, cooking for 20 minutes or until sweet potatoes are tender.
Allow to cool slightly. Process the mixture in a food processor or blender in batches until smooth. Return to cleaned out saucepan and add the heavy cream, then gently reheat. Do not allow to boil. Season to taste with salt and black pepper, and garnish with the fresh mint leaves.
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