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A tasty purée of sweet potatoes,
carrots, leeks and garlic in chicken stock and cream.
Irish Root Soup
- 2 pound sweet potatoes
- 2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only), washed well and sliced
6 cloves garlic, peeled and chopped
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Salt to taste
White pepper to taste
2 tablespoons granulated sugar
- Unsweetened whipped cream for accompaniment
- Peel, cut in half and parboil sweet potatoes.
Drain and place potato halves on a lightly greased baking sheet
and roast in 350°F (175°C) for about 30 minutes or until
- Heat oil and butter in large, heavy saucepan
over medium heat. Add carrots, leeks and garlic. Saute until
leeks are translucent, about 8 minutes. Add sweet potatoes, stock
and cream. Cover and simmer until carrots and potatoes are very
soft, stirring occasionally, about 30 minutes.
- Puree soup using a hand-held blender or
in small batches in blender. Return soup to same saucepan. Add
salt, pepper and sugar. Taste and adjust seasonings. Stir soup
over medium heat until heated through.
- To serve, ladle into bowls and top with
a small dollop of whipped cream.
Makes 6 servings.