Kick off Thanksgiving and take the winter chill out of the air anytime with this hearty (and mostly healthy) soup! This is a slightly doctored version of Shubox Cafe’s recipe, found online a few years ago on MSNBC’s New York, NY Local News page. After making this I must confess, it’s a toss up between this and our family’s first favorite Thanksgiving soup, Potato Leek. – Pattie Simone
Sweet Potato Bourbon Soup
1 1/4 cup diced onions, celery, red or orange pepper and carrots pureed
1 1/2 tbs coarsely chopped garlic
1/3 cup dark or light brown sugar
3/4 tsp cinnamon
1/4 tsp cloves
pinch of black pepper
pinch of nutmeg
6 medium sweet potatoes
1/4 cup bourbon
1 tbs grated parmesan cheese
1/3 – 1/2 cup heavy cream
(or light cream for a less caloric version)
Peel the onion and carrot, chop the celery and red or orange pepper.
Blend together in a food processor.
Boil the sweet potatoes until very soft. Let cool for a few minutes, peel and then puree in a food processor.
Put 1 tbs of vegetable or sunflower oil into a saucepan. Add pureed onion, celery, carrot and pepper and sauté over medium heat for 5-7 minutes.
Season the sautéed mixture with chopped garlic, a pinch of salt, black pepper, cinnamon, and cloves. Cook and stir a few more minutes. Add brown sugar and cook for another 2-3 minutes. Add the pinch of nutmeg (or grate some whole nutmeg) into the pot, then add pureed sweet potatoes.
Dilute the mixture with 1/2 cup water (or more as needed) till you achieve the desired consistency. Turn the heat down and let simmer gently for 10-12 minutes while CONSTANTLY stirring, so the bottom of the pot does not burn!
After 10 minutes, add the bourbon and grated parmesan cheese. Stir and simmer gently for another 3-5 minutes.
Immediately before you’re ready to serve the soup stir in the heavy cream, serve and savor.
For an extra zing – add a small dollop of sour creme or creme fraiche to each bowl – YUM!