Ingredients:
4 cups beef stock or 4 cups chicken stock or 4 cups vegetable stock
3 medium sweet potatoes, peeled and chopped
2 celery ribs, chopped
2 onions, chopped
1 bay leaves
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 cups half-and-half or 2 cups milk
salt & freshly ground black pepper
sour cream (optional) or plain yogurt, for garnish (optional)
chopped fresh chives (to garnish, optional, optional) (optional) or fresh tarragon (to garnish, optional, optional) (optional) or fresh parsley ( to garnish) (optional)
1 dash cayenne (optional)
Directions:
Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.
Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes.
Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot. Add the half-and-half, salt, and pepper and bring to a simmer.
Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired. Don’t forget the freshly ground black pepper, and some goat cheese on top might also be a nice contrast to the sweetness of the sweet potatoes. Enjoy!
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.