Sweet Potato, Caramelized Onion and Apple Cider Soup Recipe
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Sweet Potato, Caramelized Onion and Apple Cider Soup

1 1/2 pounds sweet potatoes or yams

2 tablespoons unsalted butter or olive oil

2 large onions, peeled and thinly sliced

1 cup fresh apple cider

1/4 cup bourbon or 1 tablespoon unsulphured molasses plus 3 tablespoons water

2 cups chicken or vegetable stock

Salt and white pepper

2 tablespoon finely chopped walnuts, lightly toasted

1 tablespoon finely shredded fresh sage leaves

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, about 1 hour. Set aside to cool, then peel.

While the potatoes are baking, heat the butter in a large saucepan over medium high heat. Stir in the onions, adjust the heat to medium, and saute until golden brown and very tender, about 20 25 minutes, stirring often.

Transfer the onions, sweet potatoes, and apple cider to a food processor and purée until smooth.

Return the puree to the pan, and stir in the bourbon or molasses. Add the stock to the puree and bring to a boil, then reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.

Ladle the soup into heated bowls, sprinkle a small amount of chopped walnuts and shredded sage leaves in the center of each bowl, and serve.

Servings: 6 to 8

Nutritional Information per Serving:

calories 220, calories from fat 70, total fat 7g, saturated fat 2.5g
cholesterol 10mg, total carbohydrate 27g, dietary fiber <1g
sugars 2g, protein 4g, vitamin a 4%, vitamin c 4%, calcium 2%, iron 4%

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