Okay, the ice has melted and now we can really see the damage to our beautiful trees and we're gonna cry. Something had to get us out of our “funk” so what could be better than a kettle of soup! And, seen as how our sweet potatoes didn't care whether or not we had power...they survived! They ended up in a pot yesterday for one of our favorite recipes. :) Drew prepared this recipe when he was the guest chef at our local Williams & Sonoma and it was a hit! Rich and creamy without cream!!!
Thought I would share it with you. Pardon the CAPITAL letters. The font that I use on our recipe cards always come out that way and right now I've got to get busy trying to clear the limbs so I can get to our commercial kitchen...herb seasoning seems more important than old capital letters right now!
JAMM'N SWEET TATER SOUP
2 RIBS CELERY, DICED
1/4 CUP ONION, DICED
1/2 STICK BUTTER
3 LBS. SWEET TATERS, PEELED & CUT
INTO 1/4" CHUNKS. ABOUT 10 CUPS
2 LBS. YUKON GOLD TATERS, PEELED AND QUARTERED. ABOUT 7 TATERS
1 1 /2 QTS. CHICKEN BROTH
1 TBSP. JAMM’N JERK
IN A 4 QT. POT, OVER MEDIUM HEAT, SAUTE' CELERY AND ONIONS FOR 10 MINUTES OR UNTIL TENDER....DO NOT BROWN! ADD BOTH TATERS AND CHICKEN BROTH; BRING TO A BOIL. GIVE IT A STIR; COVER POT AND REDUCE HEAT. SIMMER FOR 20 MINUTES. REMOVE LID AND STIR IN JAMM'N JERK; SIMMER FOR 10 MORE MINUTES. REMOVE FROM HEAT AND BLEND UNTIL SMOOTH IN A FOOD PROCESSOR OR WITH A STICK BLENDER.
TRY ADDING A DOLLOP OF SOUR CREAM OR BLEU CHEESE TO EACH BOWL BEFORE SERVING! YUMMY! MAKES 3 1/2 QTS.
Here's a link to our Jamm'n Jerk.