Servings: Makes 24 soup shooters
- 3 sweet potatoes
- 4 potatoes , peeled and quartered
- 1 large onion , thinly sliced
- 2 cloves garlic , minced
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 1/2 Tbsp. all-purpose flour
- 1/4 cup chicken broth
- 3/4 cup buttermilk
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground ginger
- 1 tsp. ground white pepper
- 1 tsp. dried thyme
- 1/2 tsp. ground cumin
- Salt to taste
- Ground black pepper to taste
Roast sweet potatoes in 450° oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
Sauté onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and sauté 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add 10 cups water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
Remove from heat and puree soup in batches in blender or directly in pot with handheld blender.
Return soup to pot and reheat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin and salt and pepper to taste, stirring well.