Brandied Sweet Potato Soup With Truffle Creme Fraiche
November 14, 2014
1 stick Butter
1 Large onion, rough chopped
1/4 C Brandy (or more)
1 package Simply Potatoes Sweet Potatoes with Brown Sugar and Cinnamon (in the refrigerated case at supermarket)
2 to 3 C White Wine Herb Broth (College Inn brand) or chicken broth
2 T Fresh thyme, removed from stem
Fresh sage leaves
1 tsp Salt
1 tsp Black pepper
pomegranate arils, sage leaves, roasted and salted pumpkin seeds, creme fraiche or sour cream, truffle oilIf using truffle oil and creme fraiche as garnish, mix a few drops oil into the creme fraiche
- Keep chilled in refrigerator. In large saute pan, melt the 1/2 stick butter over medium-high heat. Add onion, and season with salt and pepper. Cook until edges are deeply browned, stirring occasionally. Add brandy and then flame. Let the flame die out, then shake the pan a few times. Remove from heat.
- In a blender, add sweet potatoes, 2 C broth, onion and butter mixture, salt, and black pepper. Blend. Add fresh thyme then quickly puree. Taste and season.
- If you want a thinner soup, add more broth at this point.
- If you want a little more brandy flavor, add another 1/4 C to soup mixture. Add to blender, pulse a few times, and then transfer to a pot over medium heat.
- While soup is heating through, bring remaining 1/2 stick of butter to foam in a small saute pan. Add sage leaves and quickly fry until crisp. Remove from pan with slotted spoon (reserving sage butter), and sprinkle with salt.
- Serve soup hot with desired garnishes, drizzling sage butter all around.
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