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.
cost per recipe: $13.95
The price is determined by the national average.
pounds white potato, cut into 1-inch pieces (about 4 1/2 cups)
pounds sweet potato, cut into 1-inch pieces (about 4 1/2 cups)
tablespoons olive oil
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
teaspoon port wine
each large shallot, finely chopped (about 1/2 cup)
cup dried Mission figs, chopped
cup sweet wine, port wine, late harvest riesling or additional broth
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.