Creamy Sweet Potato Soup with Fried Sage
Creamy Sweet Potato Soup with Fried Sage could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 245 calories, 9g of protein, and 11g of fat. This recipe serves 8. For $1.04 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It works well as a soup. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe from Farm Girl Gourmet requires red onion, chicken stock, garlic cloves, and flour. Plenty of people made this recipe, and 151 would say it hit the spot. Overall, this recipe earns a pretty good spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Sweet Potato, Brown Butter, and Fried Sage Pizza, Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts, and Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
2 celery stalks, diced
4 cups chicken stock or water
4 cups fat-free milk
1/4 cup all-purpose flour
6-8 fresh sage leaves
5 garlic cloves, minced
1 teaspoon olive oil
1 red onion, diced
pinch crushed red pepper flakes
4 large white fleshed sweet potatoes, peeled and cubed
6 tablespoons unsalted butter, divided
Equipment:
pot
sauce pan
whisk
frying pan
paper towels
Cooking instruction summary:
In a large stock pot, add 2 tablespoons butter and melt over medium high heat. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes. Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine. Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.Add 1 teaspoon olive oil to a small frying pan over high heat. Add the sage leaves and fry for about 30-45 seconds per side. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.
Step by step:
1. In a large stock pot, add 2 tablespoons butter and melt over medium high heat.
2. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes.
3. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes.
4. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes. Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine. Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat.
5. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes.
6. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.
7. Add 1 teaspoon olive oil to a small frying pan over high heat.
8. Add the sage leaves and fry for about 30-45 seconds per side.
9. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.
Nutrition Information:
covered percent of daily need
