A mouthwatering puree of sweet potatoes, cream and Campbell's® Condensed Chicken Broth combined with a touch of spices and maple syrup creates a rich and indulgent soup...perfect for those chilly days.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||10 mL||2 tsp|
|Onions, diced||135 g||4 1/2 oz|
|Nutmeg||5 mL||1 tsp|
|Cinnamon||3 mL||1/2 tsp|
|Sweet Potatoes, peeled and diced||2.22 kg||74 oz|
Campbell’s® Condensed Chicken Broth
|Water||1 L||4 cups|
|Cream||300 mL||10 oz|
|Maple Syrup||150 mL||5 oz|
|1. Sauté onions in oil over medium heat. Add nutmeg and cinnamon with sweet potatoes and stir to mix.|
|2. Add broth and water. Bring to a boil then simmer until vegetables are tender (approx. ½ hour).|
|3. Blend using a stick blender. Add cream and maple syrup and heat through but do not boil.|