Spiced Sweet Potato Soup with Maple Creme Fraiche

Sweet potatoes are cooked in chicken broth, stick cinnamon, whole cloves and nutmeg. The mixture is served with sour and whipped cream and maple syrup.

Ingredients:

• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• 1/2 cup pure maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 4 cinnamon sticks
• 10 whole cloves
• 1/4 teaspoon ground nutmeg
• 4 cups chicken broth
• Garnish: chopped toasted walnuts

Directions:

Whisk together the sour cream, whipping cream and maple syrup; let stand at room temperature while you prepare the soup. In a large pot, heat the olive oil and add the onion; saute five minutes, until onion is translucent. Add the potatoes, spices and broth; bring to a boil, then reduce to a simmer and cook for 25 minutes, or until potatoes are very tender. Remove whole spices. Remove and reserve about a cup of the cooking liquid. Using an immersion or stand blender, puree the potatoes and stock in pot until very smooth, adding some of the reserved liquid if necessary to achieve the desired consistency. Return all soup mixture to the pot, and gently heat through. Season to taste with salt and freshly cracked black pepper. Ladle into large soup bowls and garnish with a swirl of the maple creme fraiche. Garnish with chopped toasted walnuts.

Number of Servings: Serves 4 to 6

Notes from the Cook: Tie the whole spices in a cheesecloth bag for easier removal.