On cold winter days, there’s nothing more comforting than a bowl of steaming hot homemade soup. Accompanied by a green veggie and a slice of warm bread, a bowl of soup makes a satisfying supper. Best of all, soup can be made from ingredients readily available in most home kitchens and can be an easy meal solution for us busy moms.

In our neighboring town of Davidson, NC, there is a soup cook-off for charity going on on January 30th. I think this is so cool. You pay $10.00 and you get to taste all of these wonderful soups from the local restaurants in our neighboring towns. All of the proceeds go to help families in our own local towns that are struggling.

I thought I would share the recipe that caught my eye… I think I will make this one for my family. And I’d love to taste it at the cook-off on Jan. 30th too!

Sweet Potato Bisque
(Recipe from Mike Wells, chef at Maddi’s Southern Bistro in Huntersville). Makes 8 to 10 servings.

5 sweet potatoes, peeled
1/4 large onion
1/8 celery stalk
1/2 medium carrot
4 tablespoons butter
½ cup all-purpose flour
1 quart vegetable stock
¾ cup brown sugar
¾ tablespoon ground cinnamon
½ tablespoon freshly grated nutmeg
1 ounce lemon juice
3 cups heavy cream
¾ tablespoon salt

Cut sweet potatoes into circles, then boil them in water until fork tender. Medium dice onion, celery and carrots. Get a gallon-size pot or bigger and put the butter in it over medium heat. When the butter is hot, dump the onion, celery and carrots into the pot. Cook them over medium to low heat until they are soft. Add flour and cook for an additional 5 minutes, then add vegetable stock and sweet potatoes. Bring mixture to a boil.

Puree mixture in a blender or food processor. Once everything is blended, throw it back into the pot, bring back to a boil and add brown sugar, cinnamon, nutmeg, lemon juice and salt. Turn heat down to low, add cream and whisk until everything is incorporated.

Click here for more recipes and the rest of this story from Lake Norman Magazine.

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