Products used in this recipe
Ancient Grains and Roasted Sweet Potato Soup
Yield: 13 Servings (11 fl. oz. each)
Yield: 13 Servings (11 fl. oz. each)
A creamy, hearty soup to add seasonal flavor to your menu. Pair with crusty bread for lunch, or serve as a dinner starter.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 40 oz. | 1 bag |
| Onion, diced | 8 oz. | |
| Butter | 2 oz. | 1/4 cup |
| Chicken stock | 96 fl. oz. | 3 quarts |
| Marjoram, dried | 1 Tbsp. | |
| Black pepper, ground | 1 Tbsp. | |
| Cayenne pepper | 1/2 tsp. | |
| Cream cheese | 32 oz. | |
| Heavy cream | 4 fl. oz. | |
| Salt | to taste | |
| Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5lb | 40 oz. | 1 bag |
| Mushrooms, sautéed | for garnish | |
| Pomegranate, seeded | 1 each | |
| Sage leaves, fried | as garnish |
Preparation Instructions:
- Step 1
- Prepare sweet potatoes according to package instructions. In a large soup pot, sauté onions in butter until tender. Add sweet potatoes, chicken stock, marjoram, black and cayenne pepper. Bring to a simmer and cook for 5-10 minutes. Purée until smooth with a stick blender or in batches in a food processor and return to pot. Add cream cheese and melt into soup. Bring to boil; simmer for 5 minutes.
- Step 2
- Add heavy cream, heat through. Do not allow to boil. Season with salt as needed and adjust consistency with chicken stock, if needed.
- Step 3
- While soup is reheating, prepare the grain blend according to package instructions.
- Step 4
- To serve; pour 1 cup (8 fl. oz.) of soup into a bowl and garnish with 3 oz. grain blend, mushrooms, pomegranate seeds and fried sage leaves, if desired. Serve hot.
