2 Tbsp (1/4 stick) butter
4 cups chicken or veggie stock
1 cup chopped onion
1 cinnamon stick
2 small celery stalks, chopped
1/4 tsp. ground nutmeg
1 medium leek, sliced (white & pale green parts only)
1 1/2 cups half and half
1 large garlic clove, chopped
2 Tbsp maple syrup
1 1/2 lbs. sweet potatoes, peeled, chopped & cut into 1” pieces (about 5 cups)
The leafy tops of the celery stalks, chopped
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
From Simply Recipes, submitted by members Laura and Jeff Frasca