Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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