Ingredients:
3 medium sweet potato, peeled and chopped
4 cups beef stock or chicken stock or vegetable stock
2 onion, chopped
2 celery rib, chopped
2 cups half-and-half or milk
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 bay leaf
salt & freshly ground black pepper, to taste
1 dash cayenne (optional)
sour cream or plain yogurt, for garnish (optional)
chopped fresh chives or fresh tarragon or fresh parsley, for garnish (optional)
Preparation:
1. In a large pot, combine the sweet potatoes, stock, onion, celery, tarragon and bay leaf, and bring to a boil over high heat.
2. Reduce the heat and simmer for about 20-30 minutes (until the vegetables are tender).
3. 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 or milk, salt and pepper (to taste) and bring to a simmer.
4. Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired.
Nutritional information for one serving:
Calories: 191
Calories from fat: 87
Total fat: 9.8g
Cholesterol: 29mg
Total carbs: 21g
Protein: 5.8g
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