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Roasted Two Potato Soup with Caramelized Shallot Fig Relish

Roasted Two Potato Soup with Caramelized Shallot Fig Relish

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This luscious soup uses roasted white and sweet potatoes for twice the goodness. You can make this irresistible shallot fig relish while the potatoes roast.

serves 8 people

Ingredients

cost per recipe: $12.88

The price is determined by the national average.

  • 1 1/2

    pounds white potato, cut into 1-inch pieces (about 4 1/2 cups)

  • 1 1/2

    pounds sweet potato, cut into 1-inch pieces (about 4 1/2 cups)

  • 3

    tablespoons olive oil

  • 8

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth

  • 1

    teaspoon port wine

  • 2

    each large shallot, finely chopped (about 1/2 cup)

  • 1

    cup dried Mission figs, chopped

  • 1/4

    cup sweet wine, port wine, late harvest riesling or additional broth

view nutrition info

How to Make It

Heat the oven to 425°F. Arrange the potatoes in a 17 x 11-inch roasting pan and toss with 2 tablespoons of the oil. Season with black pepper as desired. Bake for 25 minutes or until the potatoes are tender. Place half of the potato mixture and 3/4 cup of the broth in a blender or food processor. Cover and blend until almost smooth. Pour the potato mixture into a 3-quart saucepan. Repeat the blending process with the remaining potato mixture and 3/4 cup of the broth. Add to the saucepan. Stir in the remaining broth and sage. Heat over high heat to a boil. Reduce the heat to low and cook for 10 minutes. Heat the remaining oil in an 8-inch skillet over medium-high heat. Add the shallots and cook for 4 minutes or until they're golden. Add the figs and wine and cook for 4 minutes or until the liquid is absorbed and the figs are soft. Divide the soup evenly among 8 serving bowls and top each with about 1 tablespoon of the fig mixture.
Step 1

Heat the oven to 425°F. Arrange the potatoes in a 17 x 11-inch roasting pan and toss with 2 tablespoons of the oil. Season with black pepper as desired. Bake for 25 minutes or until the potatoes are tender.

Step 2

Place half of the potato mixture and 3/4 cup of the broth in a blender or food processor. Cover and blend until almost smooth. Pour the potato mixture into a 3-quart saucepan. Repeat the blending process with the remaining potato mixture and 3/4 cup of the broth. Add to the saucepan.

Step 3

Stir in the remaining broth and sage. Heat over high heat to a boil. Reduce the heat to low and cook for 10 minutes.

Step 4

Heat the remaining oil in an 8-inch skillet over medium-high heat. Add the shallots and cook for 4 minutes or until they're golden. Add the figs and wine and cook for 4 minutes or until the liquid is absorbed and the figs are soft.

Step 5

Divide the soup evenly among 8 serving bowls and top each with about 1 tablespoon of the fig mixture.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

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