Sweet Potato Soup - A Thing of Beauty

I usually make this with butternut squash, but it works well with sweet potatoes too!

Sweet Potato Soup

1 or 2 sweet onions, diced

3 cloves roasted garlic

1 carton Pacific Free Range Organic Chicken broth

5 or 6 large sweet potatoes, peeled and cooked

Emeril's Essence

a few leaves of fresh sage

olive oil

salt and pepper

Caramelize sweet onions in a few tablespoons olive oil on very low heat for about 30 minutes ~ you want them golden brown and translucent but not crispy.  Toward end of caramelizing, add the cloves of roasted garlic and keep on low heat.  Place sweet potatoes in food processor and add the onion and garlic mixture. Puree mixture a bit at a time and slowly add chicken broth until mixture looks smooth and creamy (but still pretty thick).  Place soup back in the pot and put on low heat.  Chiffonade the sage and add to soup. 

This is chiffonading sage: 

You might also want to add a bit more chicken broth if the soup is too think. Heat soup through until piping hot, you should see a few thick bubbles. Serve with a sprinkle of Emeril's Essence and maybe a few dices of roasted sweet potato, but I just love the straight creamyness.  Delicious!