Eastern Shore Sweet Potato and Apple Soup
by Betty Douglass
Sweet potatoes from the eastern shore and fall apples make a thick tasty and creamy soup, with maple syrup adding just a hint of sweetness. You will find real maple syrup and whipping cream at Bennett’s Creek Farm Market & Deli. This soup is a true gourmet treat!
- 4 Tbs. butter
- 1 medium onion, chopped
- 2 cups peeled chopped sweet potatoes
- 1 cup cored, peeled, and chopped apples
- 3 cups chicken stock
- 1/2 tsp. dried whole thyme
- 1/4 cup maple syrup
- Salt and black pepper, to taste
For garnish: Lightly whipped heavy cream flavored with maple syrup and freshly-grated nutmeg
In a pot, melt the butter. Saute the onion for 3 to 4 minutes. Add the sweet potatoes, apples stock, thyme and maple syrup. Bring to a boil. Reduce the heat and simmer, uncovered, until the sweet potatoes and apples are tender, 30 to 40 minutes. In a blender or food processor, puree the mixture. Return to the pot and reheat. Season with salt and pepper. Serve in soup bowls. Garnish with whipped cream flavored with maple syrup and dusted with a bit of nutmeg.
Makes 5 to 6 servings