Looking for some new ideas for side dishes this holiday season? Me too! And I have found another favorite new recipe in Rick Rodger’s The Big Book of Sides: More Than 450 recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More. I received a copy of the book, and a bottle of Four Roses Bourbon to make a recipe to share with you. In fact, one of my lucky readers is going to WIN a copy of this wonderful new book! (details later in the post) Continue reading
Not everyone wears green on St. Patrick’s Day! The Protestant Irish wear orange instead. In fact, the Irish flag is Green, Orange and White. Instead of the traditional corned beef and cabbage, I decided to make a soup for our St. Patrick’s weekend that would include the orange and the green!
Sweet potato soup starts just like any other soup…with onions and celery…and garlic! Then add the sweet potatoes and chicken broth. After the potatoes are tender, you can mash them or puree them in a blender, depending on how smooth you want your soup to be.
The subtle spice in the soup paired beautifully with the nutty flavor of the avocado. The hot soup felt so good going down!
Orange and Green: Sweet Potato Soup with Avocado
- 3 Tbsp. butter
- 1 sweet onion
- 4 stalks celery
- 3 tsp. minced garlic
- 3 lbs. sweet potatoes yams
- 32 oz. chicken broth
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup cream
- salt and pepper to taste
- 1 or 2 ripe avocados
- Chop the onion and celery. Melt butter and add onion, celery, garlic. Peel and chop the sweet potatoes. Add to the vegetables with the broth and the spices. Cover and cook over medium heat for 20 minutes or until the sweet potatoes are very tender. Mash the potatoes or puree them in a blender (in batches). Add the cream and mix well. Add salt and pepper to taste. You can cool the soup and refrigerate to serve later.
- Serve the soup hot. Top with chunks of ripe avocado.