Greetings Vista Friends and Happy October!
Now that the weather is turning cool, it makes me think of making soup. I thought I’d share my favorite soup recipe with you all. It comes from America’s Test Kitchen, but it’s not too fussy :)It is delicious. Enjoy!
Sweet Potato Soup
4 tablespoons butte,r 1 shallot, chopped, 4 sprigs fresh thyme, 2 lbs sweet potatoes, scrubbed, peeled and chopped—reserve 1/4 of the peels,1 tablespoon brown sugar, 1/2 teaspoon cider vinegar 1 1/2 teaspoons salt 1/4 teaspoon pepper
In a large pot, sauté shallot and thyme (just toss in the whole springs) in butter until shallot is translucent. Add 4 1/4 C water to the shallots and thyme and bring to a boil. Turn off the heat! Add chopped sweet potatoes and 1/4 of the peels. Steep 20 minutes.
Add brown sugar, cider vinegar, salt and pepper and turn on heat to med-high. Cook 10 minutes, remove from heat. Remove thyme sprigs. Puree soup WITH peels 45-50 seconds in batches of 1/2 blender-full. Always cover blender lid with a towel, to control hot liquid.
I hope you enjoy the cooler weather and this soup as much as I do.
See you soon—Shirley