Sweet Potato Soup
1 tablespoon unsalted butter
1 large onion, peeled and diced
2 shallots, peeled and diced
2lbs. Sweet potatoes, peeled and cut in cubes
½ lb. Carrots, peeled and cut in cubes
2 tart apples, peeled, cored, and cut into cubes
½ rips papaya, peeled, seeded, and cut in cubes
3 cups water
½ cup chardonnay
½ cup crème fraîche
½ bunch fresh thyme
Melt butter in a large pot. Add the onion and shallots and sauté over medium heat for about 5 minutes. Reduce heat, add sweet potatoes carrots, apples, and papaya, and continue to sauté for about 5 minutes stirring frequently. Add water and chardonnay. Simmer for 30 minutes or until vegetables & fruit are soft. Transfer the soup to a food processor in small batches and puree. Return the soup to pan, blend well, and reheat if necessary. Thin with water if too thick. Serve the soup hot, garnished with a dollop of crème fraîche and sprig of thyme.
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Last update: 7/27/2007