The Best Soup for Thanksgiving Ever

 As we ready our homes and families for a Thanksgiving like no other, I am reminded that some things just stay the same.  The one constant this year in our household besides the turkey is this recipe from the Inn at Little Washington (as in Washington, VA) which is the very best soup I have ever made.  I always tweak on it a little bit, adding maybe some red pepper flakes, a bit of sugar, but make sure you include the Rum Cream on top. It makes the soup.  

I use this recipe year after year and only make it for Thanksgiving.  It is served as a first course and it is divine! I don't serve sweet potatoes with my dinner, this is where they come in and to be honest, I don't even like Sweet Potatoes but love this soup.....

Sweet Potato Soup with Rum Cream

Serves 10
3 T butter
9 c chicken stock
1 t curry powder
5-6 sweet potatoes
1/4 c maple syrup
2-3 twigs thyme or 1 t dried
cayenne pepper
1 c cream
1/8 t nutmeg
salt and white pepper to taste

Rum Cream
1 c heavy cream
1/2 t fresh lemon juice
1/4 t grated lemon zest
3 T good dark rum
pinch of sugar

In a heavy bottom saucepan, melt the butter. Add the onion and curry and cook for about 6 minutes over medium heat, stirring occasionally. In another pan heat the stock to a simmer. Add the sweet potato  to the onion then to the stock, maple syrup, thyme and cayenne. Cook about 25 minutes.  Remove the thyme sprigs and puree the soup in a blender or food processor in small batches and strain.  Return to the stove in a large pot and add the cream, nutmeg and salt and white pepper. Transfer the soup to individual bowls and top with the rum cream sauce.

Rum Cream

In a bowl whip the cream until soft peaks form, add the lemon juice, zest, rum and sugar. Continue whipping until the cream is almost stiff.  Refrigerate until ready to serve.

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