Sweet Potato Soup

Roasted Sweet Potato, Rutabaga and Green Apple Soup

Roasted Sweet Potato, Rutabaga and Green Apple Soup

As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.

Roasted Sweet Potato, Rutabaga and Green Apple Soup

Recipe by Michael SalmonCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 1 large sweet potato

  • 1 Tablespoon olive oil

  • 1/2 cup unsalted butter

  • 1 cup chopped yellow onions

  • 1 cup peeled, diced rutabaga

  • 1 granny smith apple, peeled, cored and diced 

  • 1 quart vegetable or chicken stock

  • 1 cup heavy cream

  • 1 1/2 Tablespoons Maine maple syrup

  • Kosher salt and white pepper to taste

  • Maple cream (recipe below)

  • 1/4 cup croutons

  • 1 Tablespoon sliced scallions

  • Maple Cream
  • 1/3 cup heavy cream

  • 1 Tablespoon pure maple syrup

  • small pinch of white pepper

  • large pinch of kosher salt

Directions

  • Preheat oven to 400 degrees.
  • Peel the sweet potato, slice into 1/2 inch thick slices and lay on a foil lined baking sheet.
    Drizzle with olive oil and season with kosher salt and white pepper. Roast in preheated
    oven for 30 minutes.
  • Place the butter in a large saucepan and place over medium heat. When the butter melts, add the onions and sweat for 3 minutes, stirring occasionally. Add the rutabagas and granny smith apple and continue to cook for 3 minutes, stirring occasionally. Add the vegetable or chicken stock and the roasted sweet potatoes and simmer for 20 minutes.
  • Remove from the heat and blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Add the cream, maple syrup and season with salt and white pepper. Bring back to a simmer and serve with a dollop of whipped maple cream, croutons and finely sliced scallions.
  • Maple Cream
  • Place the heavy cream in a cold mixing bowl and whisk on high speed until stiff.
  • Add the maple syrup, salt and white pepper and whisk to combine.

One Comment

  1. Pingback: Pressing Apple Cider – Chef Michael Salmon

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