Servings: Makes 24 soup shooters
Ingredients 3 sweet potatoes4 potatoes , peeled and quartered1 large onion , thinly sliced2 cloves garlic , minced1 Tbsp. olive oil1 Tbsp. butter1 1/2 Tbsp. all-purpose flour1/4 cup chicken broth3/4 cup buttermilk1 tsp. freshly grated nutmeg1 tsp. ground ginger1 tsp. ground white pepper1 tsp. dried thyme1/2 tsp. ground cuminSalt to tasteGround 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.