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60 minutes
Prep: 30 minutes
Cook: 30 minutes
364 calories per serving view nutrition facts
6 servings
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| 3 | tablespoons | butter | |
| 1/4 | cup | shallots | chopped |
| 1/2 | medium | onion | diced |
| 2 | each | celery stalks | sliced |
| 6 | cups | chicken broth | homemade |
| 1 | pinch | nutmeg | |
| 1 1/2 | pounds | sweet potatoes, or yams | peeled and diced into 1 inch pieces |
| 1 | cup | cream, half and half | |
| 3 | tablespoons | sherry | dry |
| 1 | x | white pepper | to taste |
| 1/2 | cup | walnuts | finely chopped |
Melt butter in a large saucepan.
Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring).
Add chicken stock, nutmeg, and sweet potatoes.
Bring mixture to a boil, lower the heat, and simmer for about 30 minutes.
When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth.
Put mixture into a saucepan and add the half and half and sherry.
Stir to mix and smooth out.
Season with pepper and continue to heat but don't bring to a full boil.
Place walnuts in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 8.0g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 496mg | 21% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 5.0g | 19% |
| Sugars 12.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 444% | Vitamin C | 41% | |
| Calcium | 11% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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