Caramelized Sweet Potato Soup with Maple Syrup
¼ cup butter, cubed
1 large onion, sliced
3 large sweet potatoes, peeled and cut into medium dice
¼ cup maple syrup
4 – 5 cups chicken or vegetables stock, preferably homemade
Salt and pepper
Crème Fraiche (see below)
½ cup buttermilk
¼ cup 35% cream
3 tbsp freshly squeezed lemon juice
In a large saucepan, melt butter over medium heat.
Sweat the onion until translucent.
Stir in sweet potatoes and maple syrup; sauté until golden and caramelized, about 15 minutes.
Add 4 cups stock and simmer until sweet potatoes are tender. Puree mixture in food processor in batches. For a very smooth soup, pass through a mesh strainer as well. Add additional stock to achieve desired consistency.
Season to taste. Ladle into individual bowls, top each with a dollop of Crème Fraiche and sprinkle with chives
For creme fraiche
Combine ingredients in a small bowl; whick to blend. Cover and let stand at room temperature about 24 hours until thickened. Refrigerate until required.