This is a such and easy soup to make, but packed with flavor.
1/4 stick of butter
2 shallots, chopped
3 large carrots, cut into one inch pieces
3 medium size sweet potatoes, cut into one inch squares
1/8 teaspoon nutmeg
white pepper and salt to taste
64 ounces of chicken stock
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped shallots and sauté for about 5 minutes.
Add carrots, sweet potatoes, chicken stock, salt, pepper and nutmeg then bring to boil. Reduce heat and simmer uncovered until carrots and sweet potatoes are tender, about 30 minutes.
Working in batches, purée soup in blender until smooth.
Chill soup. Before serving you can add yogurt or as I did left over lobster, chives and basil flowers.
Thanks again for letting me be part of this great group.
GRACIAS POR SU VISITA!
(thanks for your visit)