Creamy Sweet Potato & Maple Syrup Soup

SWEET POTATO AND MAPLE SYRUP SOUP
YIELD 2 quarts A blender is required to perfect this soup

INGREDIENTS
2 ½-3 cups (1-2 whole) raw sweet potatoes, peeled and cubed
1 tbsp butter
2-3 tbsp finely sliced leeks or the white part of green onion
4-6 tbsp pure maple syrup
¾ cup raw rice, white, converted
4-5 cups chicken broth (I recommend using chicken base and water)
1- 1 1/2 cups cream (use half and half or milk, if you want it lighter, but I would recommend that you use at least 1/2 cup of heavy cream
1 tbsp fresh chopped parsley
more heavy cream for garnish (a tablespoon or two)

PROCEDURE
Melt the butter in large pot with a somewhat heavy bottom and add the leeks or green onion. Cook over medium heat until soft, about 2 minutes. Add the broth, rice and sweet potatoes. Bring to a boil and then lower heat to a simmer. Cook for 30 minutes. Add the cream and or milk and maple syrup and simmer another 15-30 minutes.

Pour soup into blender in portions and blend well until creamy smooth. Watch the video to see what the consistency should be after blending. Continue until all the soup is blended. If it is too thick, add more milk or cream. Taste for seasoning adjustments such as adding some salt or more maple syrup. Return to stove and heat thoroughly. Garnish with heavy cream and/or fresh chopped parsley.

** I like to leave the final taste to the person preparing the soup. If it tastes a bit bland, try adding a little salt. If you would like it a little sweeter, add more maple syrup. If it is too sweet, add more cream.

**for a great garnish, put some heavy cream into a squeeze bottle and drizzle it onto the top of each bowl of soup. You can also whip the cream and put a dollop on top of each bowl of soup.
**If you want this to be a true vegetarian soup, use a "vegetable broth or base" instead of a chicken one.