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
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
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
