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White House Sweet Potato Soup with Granny Smith Apples and Honey

Serves 6-8

Originally aired

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 cup onion,  chopped
  • 2 small celery stalks,  chopped
  • 1 leek, white and light green parts only,  sliced into 1/2-inch width
  • 2 garlic cloves, smashed
  • 1 1/2 pounds sweet potato,  diced into 1/2-inch cubes
  • 1 Granny Smith apple,  diced
  • 1 cinnamon stick
  • 4 cloves
  • 4 star anise
  • 1/4 teaspoon nutmeg
  • 6 cups chicken or vegetable stock
  • 2 tablespoons honey
  • Salt and pepper
  •  
PREPARATION

Drizzle olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and sweat for a couple minutes until fragrant. Add the celery, leek and garlic cloves, and sauté for about five minutes. Add the sweet potatoes, apples and the rest of the spices, and sauté for a few more minutes. Add the chicken stock and let simmer for about twenty minutes uncovered until the sweet potatoes are tender. Add the honey and simmer for a couple minutes. Remove the cinnamon sticks and cloves. Using a blender, purée soup until smooth and return to the pot.Season with salt and pepper. Ladle into a soup bowl and garnish with chopped celery leaves.  

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