Chunky Sweet-Potato Soup

Ingredients

• •3 tablespoons extra-virgin olive oil
• •1 large onion
• •1 medium fennel bulb
• •½ clove garlic
• •2 leaves fresh sage
• •2 large sweet potatoes
• •4 cups chicken or vegetable broth
• •to taste kosher salt and black pepper
• •2 tablespoons grated Parmesan

Cooking Instructions

1. 1.

   1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.

   11 min

2. 2.

   2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.

   25 min

3. 3.

   3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.

   5 min

4. 4.

   4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

   2 min