Cream of Sweet Potato Soup Best Family Recipes

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Cream of Sweet Potato Soup

"This clean to put together yet oh-so-elegant soup is a favorite at my house. Because it has a slightly candy taste, the youngsters adore it, and it is my husband's preferred soup. Serve warm with buttery garlic bread and a crisp inexperienced salad. You can also serve cold with cucumber or watercress sandwiches."

Ingredients :

three huge sweet potatoes
three (14 ounce) cans low-sodium chook broth
1/4 cup brown sugar, or more to taste
1/2 teaspoon salt (to taste)
1/4 teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
1/three cup heavy cream

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H25M

Preheat oven to 350 degrees F (175 stages C).
Bake sweet potatoes in preheated oven until smooth, about 1 half of hours (you may also use a microwave). Remove and allow cool barely.
Peel candy potatoes, and puree with fowl broth in batches, the use of enough chicken broth so that it purees smoothly. Bring puree to a simmer in a massive saucepan over medium-high warmth, then lessen heat to medium-low. Stir inside the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and allow simmer for 10 mins. Remove from warmness, and stir in cream.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it frivolously, and make smooth-up easier.

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