Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.
INGREDIENTS (for 4 servings):
- 2 sweet potatoes
- 2 white potatoes
- 1 turnip
- 1/2 cup heavy whipping cream
- 6 cups chicken broth
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground nutmeg
- 2 tablespoons margarine
- salt to taste
- ground black pepper to taste
Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.