Chunky Sweet-Potato SoupDana Gallagher
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan
Preparation
Step 1
1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
Step 2
2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
Step 3
3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
Step 4
4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
