Sweet Potato and Brandy Soup Recipe - Allrecipes.com
Sweet Potato and Brandy Soup Recipe
  • READY IN 55 mins

Sweet Potato and Brandy Soup

Recipe by  

"A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
  2. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
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Reviews More Reviews

Nov 19, 2005

With only 2 cups of water, my soup had the consistancy of Peanut Butter. I increased water to 3.5 cups. Next time I'll use either all white wine or all brandy because the red wine made the onions an interesting shade that wasn't too appealing. I will also peel the potatoes with a potato peeler, cube and boil before mashing as my potatoes were so big, the outside was mush, but the insides were still raw when boiled whole. I added an extra tablespoon of brandy in at the end to really pop the flavor out. Final result is pretty good.

 
Nov 06, 2007

I make a lot of squash and sweet potato soups...this one looked easy and I was trying to use up some brandy...I feel like I wasted 3 sweet potatoes and I'm dreading eating the leftovers.

 

5 Ratings

Jan 28, 2015

I loved the smell of this! The alcohol really brought out the taste of the allspice! It was alright as written, but I preferred it with just a splash of cashew milk!

 
May 04, 2015

So I also increased the liquid content, using vegetable stock instead. It was ok, but not worthy of keeping in my recipe book.

 

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Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 74 g
  • 24%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 11.8 g
  • 47%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 1286 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

amanda1432
31 Followers 1 Saved Recipes
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