SO Sweet Potato and Tasso Soup
Sweet Potato and Tasso Soup
Ingredients
¼ cup butter
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
⅓ cup all-purpose flour
8 cups chicken broth
4½ cups peeled and chopped sweet potato
½ pound tasso ham, cut into ½-inch cubes
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup chopped parsley, plus more for garnish
1 cup heavy whipping cream
Salt
Ground black pepper
Instructions
1. In a large Dutch oven, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until softened, about 7 minutes. Add flour, and cook 1 minute more, stirring constantly. Stir in chicken broth and sweet potato. Bring to a boil. Reduce heat, and simmer until sweet potato is tender, about 20 minutes.
2. In the container of a blender, add sweet potato mixture in batches. Remove center part of blender lid to allow steam to escape; secure lid on blender. Place a clean towel over opening in lid to avoid spills. Process until soup is smooth; return to Dutch oven.
3. Add tasso, cinnamon, nutmeg, and parsley. Bring soup to a simmer, and cook until thickened, about 20 minutes. Stir in cream, and season to taste with salt and pepper. Garnish with additional parsley, if desired.
Credits: Chef Jeremy Langlois