One of my long-time friends came over for dinner tonight. Bob and I have known  each other since we started teaching together in Chapel Hill over 30 years ago. In recent years, we have started a “tradition” of sorts. Bob comes over to our house for dinner and he brings the most delicious brownies. Last night was no different. We spent the evening breaking bread and catching up on our travels during the past summer. I made a soup, Sweet Potato and White Bean Soup, that I found in Cooking Light. I bought a loaf of fresh crusty bread at the grocery store and it went well with the soup.

The soup was relatively easy to make. Cut up 2 pounds or more of peeled sweet potatoes. Place them in 1/4 cup water and microwave in a baking dish until they are cooked and very tender.

Melt a tablespoon of butter in a large Dutch oven over medium heat. Add 1 cup of chopped red onion, 1 tablespoon of chopped fresh sage, and 5 cloves of minced garlic. Cook for about 7 minutes or until the onions are tender, stirring occasionally. Add 2 cups of chicken stock and bring to a simmer.

Add the potatoes to the stock mixture. At this point, add  1 can of cannellini beans, 1 cup of milk, 3/4 teaspoon of salt, and 1/4 teaspoon black pepper. Use a stick blender to puree the soup. (Note: If you don’t have a stick blender, just use the regular blender.)

After serving the soup, have some diced apple and plain yogurt available on the table. Everyone can top their soup with a little apple and yogurt as well as salt and pepper to taste.

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