1 kg orange sweet potatoes (about 4 medium), peeled and cubed
1 3/4 cups water
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large pears, peeled and sliced
1 large onion, chopped
2 tablespoons butter
1/2 cup white wine
1 cup half-and-half cream
1/4 teaspoon white pepper
100gm Danish Blue Cheese (or amount to your liking)
100gm Walnuts toasted lightly chopped roughly
In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly. In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil). Serve with Blue cheese and Walnuts crumbled on top.
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