Another delicious round of warm and yummy soups for TASTY TUESDAYS....this time from Taste of Home Thanksgiving SWEET POTATO AND PEAR SOUP 5 servings In a large saucepan, combine 1-3/4 lbs. sweet potatoes (about 4 medium), peeled and cubed, with 1-3/4 C. water, 3/4 t. salt and 1/4 t. ground cinnamon. Bring this to a boil, then reduce heat and simmer, uncovered, for 20 minutes. Meanwhile, in another large saucepan, cook and stir 2 large pears, peeled and sliced and 1 large onion, chopped, in 2 T. butter over medium heat for 5 minutes. Stir in 1/2 C. white grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly. In a blender, cover and puree soup in batches, then return to the pan, Stir in 1 C. half-and-half cream, 1/4 t. white pepper and 1/4 t. salt. Heat through but do not boil. Serve. LEEK SOUP with BRIE TOASTS 6 servings 6 medium leeks thinly sliced, (white portion only 1/2 lb. sliced fresh mushrooms 1 garlic clove, minced 1/2 t. dried tarragon 1/4 t. white pepper 7-1/2 t. all-purpose flour 2 T. plus 6 t. butter, softened, DIVIDED 4 C. chicken broth 1/2 C. heavy whipping cream 12 slices French bread, cut to 1/2-inch thick 1 round (8 oz.) Brie cheese, cut into 1/4-inch slices In a Dutch oven or large, heavy saucepan, sauté leeks, mushrooms, garlic, tarragon and pepper in 2 T. butter for 8-10 minutes or until vegetables are tender. Stir in flour until blended; gradually add the broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Lightly toast bread on a baking sheet. Spread one side of each slice with 1/2 t. butter. Place Brie on buttered side of toasts. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts on to of soup in each bowl.
Posted on: Wed, 19 Nov 2014 19:14:34 +0000
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