"The First Course On A Warm Summer'S Evening" Soup Recipe

Name: "The First Course On A Warm Summer'S Evening" Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 2 tablespoons butter; 2 lbs sweet potatoes, peeled; 2 cups fat free sodium free chicken broth; 2 cups water; 1/2 teaspoon ginger, ground; 1/2 teaspoon thyme; 2 cups milk; salt and pepper; parsley, chopped

Servings: persons

1 large onion, diced
2 tablespoons butter
2 lbs sweet potatoes, peeled
2 cups fat free sodium free chicken broth
2 cups water
1/2 teaspoon ginger, ground
1/2 teaspoon thyme
2 cups milk
salt and pepper
parsley, chopped

1
Melt the butter in a soup pot.
2
Add the onions and cook.
3
(over medium heat) until just soft.
4
Cut the sweet potatoes into 1/3-inch slices.
5
Add to the onions and cook for 1 minute.
6
Add the broth, water, ginger and thyme.
7
Bring to a boil, reduce the heat and simmer until all ingredients are soft (about 20 minutes).
8
Carefully puree the soup (in small batches) using a blender or food processor.
9
Return the mixture to the pan and whisk in the milk.
10
Check the seasonings.
11
Chill thoroughly.
12
Served cold, garnished with parsley.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, diced, 2 tablespoons butter, 2 lbs sweet potatoes, peeled, 2 cups fat free sodium free chicken broth, and more.

Yes, "The First Course On A Warm Summer'S Evening" Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"The First Course On A Warm Summer'S Evening" Soup

How did you like this recipe?

Frequently Asked Questions