Traditional recipes

Sweet-Potato Soup with Nutmeg and Maple Syrup

Sweet-Potato Soup with Nutmeg and Maple Syrup

Makes 6 to 8 first-course


  • 2 tablespoons (1/4 stick) butter
  • 2 small celery stalks, stalks and leaves chopped separately
  • 1 medium leek, sliced (white and pale green parts only)
  • 1 large garlic clove, chopped
  • 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups chicken stock or canned low-salt chicken broth
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons pure maple syrup

Recipe Preparation

  • Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

  • Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing. Ladle into bowls. Sprinkle with celery leaves.

Recipe by Mother s Bistro Bar in Portland ORReviews Section

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