Recipes
Sweet Potato Soup with Sage
Here’s a simple-yet-special soup that’s easy to make and easy to love. But don’t let its simplicity fool you—this soup as perfect for a fancy occasion as it is alongside a casual grilled cheese sandwich.
Serves 4 to 6
Ingredients
Sweet Potato Soup with Sage
| 4 Tablespoons olive oil |
| 3 small or 2 large shallots, cut into 1/4-inch dice |
| 2 Pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice |
| 2 Tablespoons roughly chopped fresh sage leaves, plus more for garnish (see note) |
| 2 Cloves garlic, minced |
| 1 Teaspoon salt, or more to taste |
| 1/2 Teaspoon pepper, or more to taste |
| 3 1/2 Cups chicken or vegetable broth |
| 1/2 Cup crème fraiche, plus more for garnish (optional) |
Sweet Potato Soup with Sage Directions
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In a large stockpot over medium-high heat, warm the oil. Add the shallots and cook, stirring occasionally, for 2 minutes. Add the sweet potatoes, sage, garlic, salt, and pepper and cook, stirring occasionally, until the shallots are tender and the sweet potatoes are crisp-tender, about 5 minutes.
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Add the broth and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are very soft, about 5 minutes. Remove from the heat and let the soup cool a little (or completely).
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Use an immersion blender to puree the soup or, working in batches, transfer the soup to a standard blender or food processor and puree. Return the soup to the pot, reheating it if necessary, and add the crème fraiche, if using, and more salt and pepper to taste. Serve garnished with more crème fraiche and sage.
Note: To garnish the soup with fried sage leaves, in a small skillet over medium-high heat, warm 2 tablespoons of olive oil. Add 8 to 12 sage leaves and cook, turning occasionally, until crisp, 30 to 60 seconds. Remove the leaves to a paper towel-lined plate until ready to use.
Recipe notes
Note: To garnish the soup with fried sage leaves, in a small skillet over medium-high heat, warm 2 tablespoons of olive oil. Add 8 to 12 sage leaves and cook, turning occasionally, until crisp, 30 to 60 seconds. Remove the leaves to a paper towel-lined plate until ready to use.