Irish Root Soup

Name: Irish Root Soup
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 2 lbs carrots, peeled and sliced; 2 leeks, sliced (white part only); 6 garlic cloves, peeled and chopped; 2 lbs sweet potatoes, cut in half and oven-roasted (see note); 4 cups chicken stock; 2 cups whipping cream; 1 pinch salt; 1 pinch white pepper; 2 tablespoons sugar

11 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 lbs carrots, peeled and sliced
2 leeks, sliced (white part only)
6 garlic cloves, peeled and chopped
2 lbs sweet potatoes, cut in half and oven-roasted (see note)
4 cups chicken stock
2 cups whipping cream
1 pinch salt
1 pinch white pepper
2 tablespoons sugar

Directions

1

Heat oil and butter in large, heavy saucepan over medium heat.
2

Add carrots, leeks, garlic and sweet potatoes and saute until leeks are translucent, about 8 minutes.
3

Add chicken stock and whipping cream.
4

Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
5

Puree soup in blender and return to same saucepan.
6

Add salt, pepper and sugar and taste and adjust seasonings.
7

Stir soup over medium heat until heated through.
8

Ladle into bowls and top with whipped cream, if desired.
9

Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.