“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.” - by amanda1432
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 381 cal
- 19%
- Fat
- 4.1 g
- 6%
- Carbs
- 74 g
- 24%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 ..." See moreinteresting 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."
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