Ingredients
Units
Scale
- 3 sweet potatoes - baked to fork tender
- 1 sweet onion - sliced
- 1 large carrot - diceu
- 2 - 3 celery stalks - diced
- 2 bay leaves
- 7 - 8 garlic cloves - crushed
- 2 tbs. olive oil
- 1 tbs. butter
- 1 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 2 bay leaves
- 6 cups chicken broth
- 1 tbs. fresh lemon juice
- Fresh grated Parmesan cheese or Romano cheese
Toppings:
- 4 - 5 cloves of garlic
- 2 tbs. olive oil
- 4 - 5 tbs. of fresh chopped Italian parsley
- Fresh ground black pepper
Instructions
- Heat a large soup pot.
- Bake the sweet potatoes until they are fork tender.
- Add the olive oil and butter. Add the sliced sweet onion, crushed garlic cloves, chopped celery, bay leaves and chopped carrot. Sauté until the garlic is fragrant and the onion is translucent.
- Mash the sweet potatoes and add to the sautéed vegetables. Add the chicken broth, salt and fresh ground black pepper.
- Simmer the soup on a gentle heat for 15 – 20 minutes.
- Using a potato masher, gently and carefully mash the soup.
Topping the Soup:
- In a small saucepan heat 2 tbs. of olive oil and add the cloves of garlic until they reach a nice golden color.
- Place the sautéed garlic to a food processor and process until creamy.
- Stir the creamy garlic through the soup.
- Add the tablespoon of fresh lemon juice and stir.
- Add the fresh chopped parsley and stir.
- Taste for seasoning.
- Serve with fresh grated Parmesan cheese or Romano cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
