Recipe by amanda1432
"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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chopped Vidalia onion
salt and pepper to taste
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.
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.
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!
So I also increased the liquid content, using vegetable stock instead. It was ok, but not worthy of keeping in my recipe book.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Brandy Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 37
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