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How to make it

  • In a large heavy saucepan over medium high heat, melt butter and heat oil. Add oion, celery, leeks, garlic, cinnamon, cloves, and ginger. Saute 5 minutes or until vegetables are tender.
  • Add stock, potatoes, and salt and bring to a boil. Reduce heat and simer, covered, 20 minutes or until soup is thickene and flavors are bended.
  • Using a slotted spoon, remove cinnamon stick. Working in batches if necessary, transfer soup to a blender or food processor, cover, and puree 45 seconds or until smooth. Retrn to pan and stir in syrup and nutmeg. Cook stirring 5 minute or untl heated through. Ladel into bowls and garnish each serving with 1 tbsp yogurt or sour cream.

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