The soup is a lot thicker and more hearty than you would imagine. Although it’s made with some broth it’s definitely not a broth-y, runny soup. It’s so filling by itself but when you add the sandwich it’s a perfect pair and it’s more than enough for a good meal.
1 cinnamon stick
3 pounds sweet potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into chunks
1 medium onion, halved
4 ribs celery, halved
1 bay leaf
Salt
3-4 cups chicken stock, divided
1 cup apple cider
A few grates fresh nutmeg
1 tablespoon fresh thyme leaves, removed from stems
A few pinches cayenne pepper
Ground black pepper1 (7oz) can chipotle salsa
Directions:
Place the sweet potatoes, carrots, onion, celery and bay leaf into a medium-size stockpot and cover them with cold water. Season with salt and place over medium-high heat, bringing the liquid to a bubble. Reduce the heat to medium and cook the potatoes until tender, 15-18 minutes.
Drain the cooked potatoes and discard the onion, celery and bay leaf. Transfer the potatoes and carrots to a food processor, add a splash of chicken stock , another 1/4 of the chipotle salsa, and puree until smooth, adding more stock as needed to keep things moving.
Return the pureed veggies to the pot they were cooked in and add the cider, remaining stock (add as little or as much as you like to get the consistency you want), nutmeg, thyme, cayenne and some more salt and pepper, add the rest of the chipotle salsa. Simmer the soup until heated through and thickened slightly, 3-4 minutes. Stir the reduced maple cream into the soup.
***If you don’t want as much spice eliminate some of the chipotle salsa.
Grilled White Cheddar and Apple Sandwiches-
Bread
Butter
1 Granny Smith Apple
1 Block sharp white cheddar cheese
Directions:
Heat a small skillet over low-medium heat. Place a little butter in the skillet to melt. Spread a small amount of butter on one side of the bread, place buttered side down in skillet. Place a few slices of cheese on bread, place apple slices on top of cheese and then lay more cheese on top of the apple slices. Butter the other slice of bread and place non-buttered side down on the cheese and make a grilled cheese sandwich. Cook until sandwich is golden brown on each side and cheese is melted.
Cut sandwich in 2-3 strips and serve with soup. Use these dippers to dip into soup. It’s a wonderful combination!
Recipe adapted from: Rachael Ray
This looks delicious! I love sweet potatoes and maple together so I'm sure I'll love this. Thanks for sharing!!
Great ideas!!!! Congratulations for the blog. Bye from Italy
From the Staff of CakeItaly.com
I add your blog in my foodblog La mia ricetta
What an interesting combo … I love pumpkin soup …. I wonder if it tastes similar?
Happy New Year
Denise
http://WineFoodPairing.blogspot.com
How predominant is the maple taste? I am not a huge fan of maple but think this recipe sounds too good to pass up.
The maple flavor isn't very strong at all. It gives the soup a little bit of a sweet taste. The maple is mixed with a mixture of cinnamon and cream so it really dilutes intesity of it…plus I believe it only calls for 1/4 of a cup or something so it's a small amount for the recipe.