Sweet Potato And Celery Cream Soup

1. 1

   Peel and cut sweet potatoes into small cubes.

2. 2

   In a sauce pan, heat butter and cook garlic, onion and celery until tender. Add sweet potatoes. Saute for a couple of minutes.

3. 3

   Add water and vegetable bouillon and bring to boil. Cook over medium heat until sweet potatoes are tender.

4. 4

   Transfer to the blender. Puree all vegetables. Then transfer to the sauce pan again and heat over low heat, season with salt and pepper and simmer for about 5 minutes. Add sour cream and stir well. Turn off the heat. When ready to serve, sprinkle minced parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.