Sweet Potato and Corn Soup
Oct 3rd, 2009 | By admin | Category: Parsley, Recipes, Soups and StewsWe’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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