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⬅️ Previous capture (2023-03-20)
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1 tb Flavorless cooking oil 1/2 ts Nutmeg
1 md Onion; chopped 1 ts Salt; or to taste
6 c Low-sodium chicken broth 1/4 ts White pepper
-OR water, or a mixture 1/2 c Chunky cranberry sauce
1 1/4 lb Sweet potatoes Sour cream
- peeled and roughly diced
HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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