I made this today – from an adapted Real Simple recipe – totally awesome! The sweet from the apple offsets the stout potatoes, and the Gorgonzola and toasted nuts add just the right amount of salt and savory. Really a spectacularly easy soup to make, and amazingly good!
3 tbs light olive oil
1 medium onion, rough chopped
½ tsp kosher salt
½ tsp fresh ground pepper
3 sweet potatoes, cut into ½ inches pieces
2.5 apples, peeled, cored, and diced ( ½ apple reserved for garnish slices)
2 cups vegetable broth
½ tsp ground nutmeg ( to taste)
½ tsp cinnamon ( to taste)
½ cup chopped walnuts, toasted in a sauté pan over med high heat till dark brown
1/3 cup Gorgonzola cheese for garnish
Heat the oil in a 5qt sauce pan or Dutch Oven. Add salt, pepper and onion, and sauté over med high heat until starting to brown – about 8 minutes
Add potatoes, apples, broth, nutmeg, cinnamon, and 1 ½ cups water. Stir, and bring to a boil. Reduce heat, and simmer for about 20 minutes until potatoes are tender. Using an immersion blender, puree soup until smooth. You can also run through a blender or food processor in small batches to puree, but be VERY careful with the lid – hot liquids will expand VERY quickly and make a very painful mess!)
Top with toasted walnuts and Gorgonzola crumbles, and serve.