Sweet Potato and Corn Soup
Oct 3rd, 2009 | By admin | Category: Parsley, Recipes, SoupsWe’re huge fans of squash soup, particularly when our yearly crop of winter squash skips in under the first frost. This sweet potato and corn soup recipe gives squash soup a run for it’s money, in our opinion.
Ingredients
-2 teaspoons olive oil
-1/2 cup white onion, diced
-2 garlic cloves, minced
-2 cups sweet potatoes, diced
-2 quarts chicken stock
-1 cup corn
-1/2 cup parsley, minced
-salt and pepper
Directions
1. In a baking dish, bake sweet potato, onions, chicken stock and garlic with 1 tsp olive in a baking dish for 2 hours at 350 degrees (F)
2. Blend soup using an immersion blender or blender.
3. Add corn, parsley. Heat thoroughly. Season to taste.
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