Thursday, December 13, 2012

Sweet Potato and Apple Soup

This comes from the December 2012 issue of Real Simple Magazine. It is AMAZING. And really easy.



Ingredients
  • 2  tablespoons  olive oil
  • 1  medium onion, chopped
  • kosher salt and black pepper
  • 2  pounds  medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
  • 3  apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
  • 2  cups  low-sodium vegetable broth
  • pinch ground nutmeg
  • 4  ounces  blue cheese (such as Gorgonzola or Stilton)
  • 1/3  cup  walnuts
  • 16  crackers or crostini
Directions
1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water to the saucepan. Bring to a boil, reduce heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes. Use a handheld immersion blender in the saucepan to puree.
3. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.

Notes:
This was an unbelievably simple, yet rich dinner. We served it with almonds and a Gorgonzola (which I also crumbled into the soup) along with some white wine.

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