Cream soups are a staple of crisp, fall nights. This simple soup from Brazil packs all the comfort of a warm bowl without the cream. Quality tomatoes, such as heirlooms, intensify the flavor.
Serves 6
1 lb white sweet potatoes
4 Tbsp unsalted butter
1 medium onion, finely chopped
4 medium flavorful tomatoes, such as heirloom, peeled, seeded, and chopped
4 cups beef stock
Kosher salt and freshly ground pepper to taste
2 tsp chopped parsley
- Peel the sweet potatoes, thickly slice, put into a 2 quart saucepan, and cover with cold, salted water. Bring to a boil, reduce heat, and simmer covered until tender, about 20 minutes. Drain and chop coarsely.
- In a large frying pan, heat butter on medium. Sauté the onion until translucent. Add the tomatoes and cook for about 5 minutes longer. Put the mixture into a blender or food processor with the sweet potatoes and 1 cup of the stock. Reduce to a smooth purée.
- Pour purée and rest of stock into saucepan. Season with salt and pepper and reheat. Garnish with chopped parsley.
