Sweet Potato & Onion Soup

This recipe has its roots in this Wonderful Book that I recommend highly for anyone who enjoys a good Soup Recipe…

But I did say roots, as I've made significant changes to the original, trying to lighten it up for my own use… so here's my recipe:

Balsamic Onions Ingredients: (original recipe was Caramelized Onions)
  1 large Yellow (Spanish / Vidalia) Onion, sliced
  2 Tbl good Modena Balsamic Vinegar
  Olive Oil Spray
  Salt & Pepper

Balsamic Onion Directions:
  Spray a non-stick skillet with Olive Oil Spray, sauté the Onion with a little fresh ground Salt & Pepper on Medium heat until translucent, add Balsamic and continue to cook until Balsamic is mostly evaporated/absorbed.  Set aside to cool.

Soup Ingredients:
  2 garlic cloves, peeled and left whole
  1 cup coarsely chopped Yellow 
      (Spanish / Vidalia) Onion
  1 cup coarsely chopped Carrot
  1 rib Celery, coarsely chopped
  4 medium Sweet Potatoes, cubed (about 8 cups)
  6 cups Chicken Broth (I use 6 cups Water + 
      2 Tbl Better Than Bouillon Chicken)
  1/4 tsp Fresh Ground Nutmeg
  1 Tbl Worcestershire
  Olive Oil Spray
  Salt & Pepper

Soup Directions:
  Spray a soup pot with Olive Oil Spray.  Sauté the Garlic, Onion, Carrots, and Celery until the Onions are translucent and slightly browned.

  Add the Sweet Potatoes & Chicken Broth, bring to a boil then reduce to a simmer.  Let simmer, covered, for about 1/2 hour (allows everything to get nice and soft).

  Once the vegetables are soft add in Nutmeg & Worcestershire.  Blend the soup using an Immersion Blender (or work in very small batches with a traditional blender - not recommended).  If you don't have an Immersion Blender & are in the market, I suggest finding one that comes apart (like mine) since it makes cleanup much easier. 

  Stir in the Balsamic Onions, season to taste with Salt & Pepper.


This can be made ahead and kept warm in a Crock Pot… Enjoy!!