Sweet Potato Soup with Rum Cream

Ingredients

• 1 1/2 tablespoons butter or margarine
• 1 small onion, chopped
• 4 1/2 cups chicken broth
• 3 medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds)
• 2 tablespoons maple syrup
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1/2 teaspoon curry powder
• 1/2 cup whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• Pinch ground nutmeg
• Pinch ground red pepper
• Rum Cream
• Garnish: fresh thyme sprigs

Preparation

1. Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.
2. Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.