from anna thomas’ book “love soup.” makes 6-8 servings
- 3 pounds sweet potatoes/ yams
- 2 yellow onions
- 1 tbs olive oil
- 1 tbs unsalted butter
- 2 tbs chopped fresh sage, or 1 tbs dried sage
- 2-3 tbs dry sherry
- 4 cups light vegetable broth, or 3 cups canned vegetable broth + 1 cup water
- 2-3 tbs heavy cream (optional)
preheat oven to 375. wash sweet potatoes and yams, arrange on baking sheet, and pierce each one with a sharp knife. roast for about an hour, or until they are soft and oozing some syrup. allow to cool slightly, then peel them and cut them in big pieces- or if they are very soft, split them and scoop the flesh out of their skins.
while potatoes and yams are roasting, chop the onions. heat the oil and butter in a skillet and saute with about half a tsp of salt, over medium heat, until they are soft and turning golden, about 20 minutes. add the sage, and continue cooking, stirring often, until onions are caramel-colored, about another 10 minutes. add the sherry and stir until the sherry has been absorbed.
add the roasted potatoes and yams and the caramelized onions to the soup pot, along with the vegetable broth and a pinch of cayenne, and simmer the soup on low heat, covered, for another 10 minutes.
allow the soup to cool slightly, then puree it in a blender in batches until it is perfectly smooth. return the soup to the pot, taste it, and correct the seasoning with a pinch more salt or cayenne as needed. stir in cream if you want a richer-tasting soup.
for decoration, drizzle a little fruity olive oil on each serving and then sprinkle a spoonful of lightly toasted pine nuts over the top.