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Рецепт cream of sweet potato soup

by DCMH

Ингредиенты

1/2 cup unsalted butter 8 lbs wash and peeled spanish onions 4 lbs washed and diced celery 4 lbs peeled and diced carrots 2 cups roasted garlic puree 30 lbs peeled and cut sweet potatoes 2 cups ground cinnamon 1/4 cup nutmeg

1/4 cup allspice 5 each bay leaves 4 gallons chicken stock 1 gallon heavy whipping cream 2 llbs dark brown sugar 1 cup molasses salt and ground white pepper

Инструкции

1. melt butter in the tilt grill.
2. add onion, celery, carrots and garlic puree; cook for 3 minutes, or until vegetables are soft.
3. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaves, and stir continuously for 2 to 3 minutes, or until potatoes begin to soften and spices are aromatic.
4. Add in chicken stock, bring to a boil, lower the heat to medium low, and simmer for 30 minutes.
5. Remove the bay leaves.
6. Puree the soup using a hand-held immersion blender, or blend in serveral batches in a blender (if using a standard blender, lace folded dishtowels over the top to prevent hot liquid from splashing out).
7. Pulse on and off until soup is smoothly pureed.
8. return the soup to the sausepan and whisk in the cream, brown sugar, molasses, salt and pepper. Serve hot.

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