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Sweet Potato and Apple Soup
by Rose Rich

Latest Update: October 28, 2008


Simple but elegant
Yep, my husband sweet talked me. He married an Italian woman who loves food, and doesn't mind sharing her recipes. I got the idea from Real Simple magazine, and just like my mother would do, I adapted it to my own tastes and what I have in hand.

Here are the ingredients:

  • 3 lbs. of sweet potatoes
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 celery stalk sliced
  • 1 apple peeled and thinly sliced
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • (you may want to try substituting some winter squash for the potatoes, or add some ginger to the mix, maybe a bit of cinnamon)

    Directions:

    Heat oven to 400 degrees, prick the potatoes with a fork, place on a baking sheet and roast until tender (40-45 minutes).

    Meanwhile, heat the oil in a large sauce pan over medium-high heat--add the onion, celery and apple and cook, stirring occasionally until soft about 10-12 minutes.

    Halve the potatoes, scoop out the flesh, then add to the saucepan, add 6 cups of water, the salt and pepper and other spices). Cook until heated through (8-10 minutes).

    Puree the soup in the saucepan using an immersion blender (or working in batches, use a standard blender). Add more water if needed to reach the desired consistency.

    Serve with croutons and a dollop of sour cream (and a garden salad, fresh from the back yard).