Perhaps you yourself have posted a photo of a particularly beautiful plate of food?Last week, I posted a photo of a pot of winter squash soup I was making for dinner.
Cook: 5 hours
3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Sour cream and pepitas, optional
In a 4- or 5-qt.Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
October 23 2017, 12:01am, The TimesILLUSTRATION BY CLARE MALLISONThis is one of my favourite soups, far more delicious than it sounds.It is beguilingly creamy, with a hint of curry and lemon balancing the sweet vegetable.