Studying French while growing up, I never failed to be amused that potatoes – my favorite tubers – literally translate as “Apples of the Earth”; les pommes de terre. And sweet potatoes? “Sweet Apples of the Early”; les pommes de terre doux.
So, I like to think of this recipe as “Two Apples Soup” as it uses 1 apple and 1 sweet potato to form a rich and silky soup.
A bonus; you can easily use this recipe to make a low fat / super-healthy meal, or modify for higher calories like I’ve done for mom this week.
Makes 2 generous servings – you can adjust quantities however you like to make more or less.
1 sweet potato/yam
1 apple (Gala, Fuji, Jazz, or the like)
1/2 onion or 1 shallot
1 clove garlic
2 T olive oil or butter (optional – you can use Pam instead)
1 Qt chicken broth or stock
1/2C milk or cream (optional)
Heat a medium saucepan with olive oil or Pam over moderate heat. Chop onion and add. Chop garlic and add, stir to mix. Sautee for 2 minutes while you prepare the apple.
Peel apple, core, and coarsely chop. Add to pan.
Peel sweet potato and coarsely chop. Add to pan.
Stir to coat, add chicken broth/stock and make sure liquid fully covers the apples and vegetables. Bring to a boil.
Now, choose how you want to season. I like these two options:
1. Southwestern Chipotle – needs 1 small can of chipotle peppers in adobo sauce. Coarsely chop chipotle pepper (1 or 2) and add to pot along with 1 T of adobo sauce. Season with salt and pepper and a bit of cumin or cilantro.
2. Savory/Sweet – add 1T cinnamon, a pinch of nutmeg, and optionally, 1T of brown sugar. Season with salt.
For either option, stir to combine well and bring back to a boil, then reduce heat and simmer, partially covered, until apples and sweet potatoes are fork-tender. About 20-30 minutes, depending on the size of apples and sweet potato chunks used.
When soup is nearly done, add milk or cream if using and stir to combine.
Using an immersion blender or regular blender, puree soup in batches until silky smooth. Taste and adjust seasonings as desired.