Ingredients
2 tablespoons olive oil
1/2 cup onion, chopped
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
3 (14.5 ounce) cans low salt chicken both
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Dijon mustard
1 cup half and half
salt and pepper to taste
Garnish:
finely chopped scallions or chives
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Heat oil in a large pot. Add onion and sauté 3 minutes until onions soften. Stir in sweet potato chunks and cook for 1 minute. Add chicken broth. Bring to a boil, reduce heat and simmer about 20 minutes until potatoes are tender. Remove from heat. Stir in honey and mustard.
Using either an immersion mixer or blender, process soup until smooth. If using a blender you will have to do this in batches. At this point you can refrigerate the soup until ready to serve.
Return soup to pot and warm. Stir in half and half. Add salt and pepper to taste. Ladle into bowls and sprinkle each serving with scallions or chives.
Serves: 4
Using either an immersion mixer or blender, process soup until smooth. If using a blender you will have to do this in batches. At this point you can refrigerate the soup until ready to serve.
Return soup to pot and warm. Stir in half and half. Add salt and pepper to taste. Ladle into bowls and sprinkle each serving with scallions or chives.
Serves: 4
