A new take on sweet potato soup

Ingredients:

4 sweet potatoes or yams

1 sprig fresh rosemary

1 teaspoon chopped sage

1 teaspoon thyme leaves

2 tablespoon maple syrup

3 tablespoon extra virgin olive oil

2 teaspoons orange zest

1/2 cup olive oil

2 cups walnuts

2 tablespoons light brown sugar

1 teaspoon chili flakes

1/2 cup parsley

1 tablespoon honey

1/8th teaspoon chopped garlic

2 cup of chicken stock

1/2 cup heavy cream

1 pinch of nutmeg

Directions:

Preheat oven to 425℉

Cut the four large sweet potatoes width-wise into large circles, then cut the circles into quarter pieces. Lay evenly on a large sheet pan and sprinkle with salt and pepper, rosemary, thyme and sage. Then, drizzle olive oil and maple syrup over top, followed by 1 teaspoon of orange zest. Cook sweet potatoes in the oven until soft and lightly browned or crisp, about 15 minutes. If they look dry, add another tablespoon of olive oil

Meanwhile, spread the walnuts on another large baking sheet. Toss with light brown sugar and chili flakes and drizzle with 2 tablespoons of olive oil. Place in the oven until crunchy—about 10 to 15 minutes.

In a blender, blend parsley and 5 tablespoons of olive oil as well as the honey and garlic. Blend until smooth. Set aside.

In a food processor or blender, combine sweet potatoes, 1 cup of chicken stock, salt and pepper to taste, remaining orange zest and nutmeg. While blending, add the remaining cup of chicken stock as well as the heavy cream, then pulse until smooth.

BY ROMILLY NEWMAN, THE LITTLE GIRL IN THE KITCHEN ON 10/4/2011 1:22:00 PM

POSTED IN dinner, fall recipes, winter holiday recipes, soup, gluten-free recipes, vegetarian recipes, Oct/Nov 2011