![]() Dice 2 (I used 1) of the sweet potatoes and add to the boiling water. In a 3-quart saucepan bring 1 ½ quarts of salted water to a boil over high heat. Kosher salt and freshly ground black pepper, to taste ![]() Thanks to Kate for recommending this handy little item to me.ħ large sweet potatoes, peeled, divided – (I used 4)ġ Spanish onion, peeled and diced – (I used ½)Ĩ cups chicken stock -(I used 4 but had to add 1 more when I blended because of the thickness)ĥ dashes Worcestershire sauce – (I used 3)ġ tablespoon ground coriander – (I used 1 ½ teaspoons)Ģ cups heavy cream – (I used 1 cup of fat free ½ & ½)ġ can (16 ounces) whole kernel corn, drained – (I used 8 ounces)ġ can (16 ounces) can creamed corn – (I used 8 ounces) I absolutely love my immersion blender, if I could marry it I would. That blender is the appliance I probably use more than any other it comes in handy for so many things. When it comes to blending a soup like this I use an immersion blender. I’d be eating it until Christmas if I didn’t cut it in half but it didn’t seem to suffer any from the reduction, it was still delicious. Only problem, it makes 10 to 12 servings. I checked to see if the Butternut Apple Sage was one of those and alas it wasn’t but I did have a copy of this one so I gave it a whirl. They have a cookbook out that I really should buy but so far have only borrowed and photocopied selected recipes from. ![]() We stopped there a week or so ago and I had a fabulous bowl of Butternut Apple Sage Soup. The soups here are truly out of this world! There are numerous concoctions to select from each day and I’ve never had a disappointing bowl of soup here. On the way home we stop for lunch just down the street at the New England Soup Factory. We make two purchasing trips a year to the New England Mobile Book Fair in Newton Highlands.
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