Sweet Potato Apple BisquePosted: December 4, 2013
Yesterday I made the trek over to the farmer’s market in Raleigh to buy my boxwood wreaths. While I was there I perused the fruits and vegetables being sold by local farmers. I am known to love a deal or two so I could not resist buying a forty-pound box of sweet potatoes for $20. Carter of course thought I was nuts, but they will keep through the winter in the garage and are the most nutritious starch I can think of. I also bought a half-peck of local apples. I was able to sample the different varieties so I got some pink ladies, honey crisp, crimson crisp and Fuji.
So with my larder full I of course needed to make something for dinner with my haul. Tonight’s dinner is soup that is gluten, dairy and meat free yet still yummy. Now I eat dairy so I garnished mine with a dollop of fat free sour cream. I am very happy.
1 large onion chopped
3 celery ribs chopped
1 T. thyme
4 cloves of garlic minced
2 T. ground cumin
1 t. ground cloves
1 t. allspice
Salt and pepper
3 cups of stock (vegetable or chicken)
1 cup of apple cider
1 cup of water
3 large sweet potatoes – peeled and chopped
3 apples – peeled and chopped
Spray Pam in a large stockpot and add the onions, celery and thyme. Cook on medium high heat for five minutes. Add garlic and spices and cook another two minutes, stirring often. Add the liquids, potatoes and apples, cover and simmer until tender about 25 minutes. Using and immersion blender puree the soup and taste for salt and pepper.