Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Flavorless cooking oil
1 md Onion; chopped
6 c Low-sodium chicken broth
-OR water, or a mixture
1 1/4 lb Sweet potatoes
- peeled and roughly diced
1/2 ts Nutmeg
1 ts Salt; or to taste
1/4 ts White pepper
1/2 c Chunky cranberry sauce
Sour cream

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to
high, cover and bring to a boil. Reduce heat to low and simmer,
uncovered, for 30 minutes. Remove from heat and puree the soup in
batches. Replace pureed soup in a pot and reheat, covered, over low
heat. To serve, place a dollop of cranberry sauce and sour cream in
the bottom of each soup bowl. Transfer piping hot soup to a tureen or
pitcher and ladle into bowls at the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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