Allied Old English, Inc. :: Sorrell Ridge Recipes

Sweet Potato Soup

Prep. Time: 25 mins. (aprox.)

Cook Time: 1 hour, To Puree: about 10 min.

2 cups of peeled and diced raw sweet potatoes (you may use yams)
1 cup chopped onion or chopped leeks or a 1/2 cup of each
1 chopped carrot
1 cup chopped celery
1/2 cup Sorrell Ridge Apricot or Peach or Strawberry
2 tablespoons olive oil
1 teaspoon salt
4 cups of chicken stock or vegetable broth
Pinch of nutmeg
1/2 cup light sour cream
2 tablespoons minced parsley

1. In a soup kettle large enough to simmer all the ingredients, sauté the onions, leeks, carrots and celery in the 2 tablespoons of olive oil on a low heat until the onions turn clear and soft. Pour in small amounts of water as you sauté to prevent burning, only 1 tablespoon at a time to prevent splattering.

2. Now add your sweet potatoes, stock, pinch of nutmeg and Sorrell Ridge and bring to a low boil. Reduce to simmer. Simmer for one hour.

3. Puree the soup and vegetables in your blender until it is velvety smooth. Return to the kettle and blend in the 1/2 cup of light sour cream and reheat a bit if necessary. Garnish with a pinch of parsley in each bowl.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).