Creamy Sweet Potato Soup with Fried Sage

Ingredients

• 6 tablespoons unsalted butter, divided
• 1 red onion, diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• pinch crushed red pepper flakes
• 4 large white fleshed sweet potatoes, peeled and cubed
• 4 cups chicken stock or water
• 1/4 cup all-purpose flour
• 4 cups fat-free milk
• 1 teaspoon olive oil
• 6-8 fresh sage leaves

Instructions

1. In a large stock pot, add 2 tablespoons butter and melt over medium high heat. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes.
2. Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine.
3. Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.
4. Add 1 teaspoon olive oil to a small frying pan over high heat. Add the sage leaves and fry for about 30-45 seconds per side. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.

https://www.farmgirlgourmet.com/2013/09/creamy-sweet-potato-soup.html

Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.