Sweet Potato And Blue Cheese Soup Recipes

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SWEET POTATO AND BLUE CHEESE SOUP



Sweet Potato and Blue Cheese Soup image

Can't remember where I picked this up from but it is good, so I posting it so I won't lose it. It may sound like an odd combination but it does work

Provided by dusty AE

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs sweet potatoes, peeled and cut into chunks
6 cups chicken stock
2 tablespoons lemon juice
4 ounces blue cheese, crumpled
salt and pepper
cream (to garnish)

Steps:

  • In a medium saucepan, cook sweet potato in stock until tender.
  • Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
  • Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
  • Ladle into soup bowls and garnish with a few drizzles of cream.

Nutrition Facts : Calories 426.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 32.1, Sodium 1035.2, Carbohydrate 59.7, Fiber 6.8, Sugar 15.5, Protein 18.7

SWEET POTATO & PEAR SOUP



Sweet Potato & Pear Soup image

This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

Provided by bluemoon downunder

Categories     Yam/Sweet Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 lbs sweet potatoes, peeled and diced
4 pears, peeled,cored and diced or 2 (15 ounce) cans pears, without juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 -2 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped of fresh mint or parsley, to garnish

Steps:

  • Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
  • Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
  • If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
  • Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
  • If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
  • Cool the soup for about 30 minutes.
  • If using canned pears, drain these well, reserve the juice and add the pears now.
  • They will help to cool down the soup.
  • There is no need to chop the pears as the soup is about to be processed.
  • In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
  • Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
  • Return the soup to the pot.
  • If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
  • If serving later: refrigerate after processing.
  • If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
  • If freezing: freeze after processing.
  • When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

POTATO-BLUE CHEESE SOUP



Potato-Blue Cheese Soup image

This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff

Provided by TishT

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 clove garlic, minced
4 medium potatoes, peeled,cubed
4 cups reduced-sodium chicken broth
2 cups half-and-half
1 cup crumbled blue cheese, divided (4 oz)
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Melt butter in large saucepan over medium high heat.
  • Add onion; cook 5 minutes or until soft.
  • Add garlic; cook 1 minute.
  • Add potatoes; cook 5 minutes.
  • Add broth; bring to a boil.
  • Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
  • Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
  • (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

SWEET POTATO AND BLUE CHEESE GRATIN



Sweet Potato and Blue Cheese Gratin image

You can't have Thanksgiving dinner without sweet potatoes. Instead of playing up the sweetness, I love to balance it out with some savory notes. I think it's going to be your new favorite way to enjoy sweet potatoes.

Provided by Stephanie Izard

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds sweet potatoes, peeled and thinly sliced on a mandoline
2 cups heavy cream
6 ounces smoky blue cheese, preferably Moody Blues brand
1/2 teaspoon brown sugar
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon red pepper flakes
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
  • When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.

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