Drain the sweet potatoes and puree in a food processor. In a skillet heat the olive oil and saute the chopped onion until limp. In a stock pot combine the sweet potatoes, sauteed onion, and chicken stock and bring to a boil. Immediately reduce the heat and simmer for 20 minutes.
Add the salt, pepper, and cream, and blend well. Remove from the heat and ladle into hot soup plates. Top with Vidalia onion rings and Creme Fraiche.
Creme Fraiche – In a saucepan combine the cream and sour cream. Mix well and heat over low heat until warm. Put into a covered jar and let sit at room temperature for 6 to 8 hours. Refrigerate overnight before using. Keeps 2 to 3 weeks.
Makes 4 Servings.
- 2 cups canned sweet potatoes
- 2 tablespoons olive oil
- 1 Vidalia onion, chopped
- 3 cups chicken broth
- Salt and pepper to taste
- 3/4 cup heavy cream
- 2 Vidalia onions, thinly sliced
- Nonstick vegetable spray
- Creme Fraiche (1 cup heavy cream, 1 cup sour cream)