Chunky Sweet-Potato Soup

Name: Chunky Sweet-Potato Soup
Yield: Makes 6 to 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 large onion, diced; 1 medium fennel bulb, trimmed and sliced crosswise; 1/2 garlic clove, minced; 2 large fresh sage leaves, roughly chopped; 2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed; 4 cups chicken or vegetable broth; Kosher salt and freshly ground black pepper to taste; 2 tablespoons grated Parmesan

October 1, 2006

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Chunky Sweet-Potato SoupDana Gallagher

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

tablespoons extra-virgin olive oil, plus more for serving

large onion, diced

medium fennel bulb, trimmed and sliced crosswise

/2 garlic clove, minced

large fresh sage leaves, roughly chopped

large sweet potatoes (about 1 1/2 pounds), peeled and cubed

cups chicken or vegetable broth

Kosher salt and freshly ground black pepper to taste

tablespoons grated Parmesan

Need to make a substitution?

Preparation

Step 1
1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
Step 2
2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
Step 3
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
Step 4
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes