Sweet Potato SoupSubmitted by: AURXDOC05
4 large sweet potatoes
1 sweet onion, peeled
4 cans (14 oz) Swanson Organic Vegetable Broth
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
Black pepper to taste
2. Cut the top off the onion and trim the root end so that it will sit flat when placed on a baking sheet. Make six to eight slits, sectioning the onion. Cut just to the root of the onion, being careful not to go through it. Wrap the onion in foil, covering the entire onion except the very top. Crumple and bunch foil near the bottom of the onion, creating a base to keep it stable while it bakes. Pierce the sweet potatoes with a fork. Bake onion and sweet potatoes, uncovered, until soft, about 1-1/2 hours. Remove and let cool slightly.
3. Peel sweet potatoes. Puree potatoes, onion and vegetable broth in batches, using enough broth so that it purees smoothly.
4. Bring puree to a simmer in a large sauce pan over medium-high heat, then reduce heat to medium low. Stir in the sugar, nutmeg and black pepper; cover and let simmer for 10 minutes. Remove from heat and serve.
Garnish with a teaspoonful of Maple Cayenne Cream (recipe entered separately), if desired.
Makes approximately 12 (1 cup) servings.