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Sweet Potato and Brown Ale Soup with Crispy Sage and Pomegranates

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Ingredients
  

  • 4 tbs unsalted butter
  • ¼ cup chopped shallots
  • 3 tbs flour
  • 2 tbs brown sugar if using orange sweet potatoes, reduce to 1 tbs
  • 12 oz brown ale
  • 1 ½ cups chicken broth
  • 3 lbs 6 cups white sweet potatoes, peeled and sliced
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • ¼ cup heavy cream
  • 2 tbs olive oil
  • ¼ cup fresh sage leaves
  • ½ cup pomegranate seeds

Instructions
 

  • Melt butter in a large pot or Dutch oven. Add the shallots, cooking until softened. Sprinkle with flour, stir until well combined, thickened and flour has browned.
  • Add the brown sugar, brown ale, and chicken broth, stir to combine.
  • Add the sweet potatoes, cook until potatoes are fork tender. Remove from heat.
  • Using an immersion blender, blend until smooth.
  • Stir in the salt, pepper, cayenne and heavy cream.
  • Heat the olive oil in a small sauce pan over medium high heat until hot but not smoking.
  • Add the sage leaves, fry on both sides until crispy, about 10 seconds per side. Remove from oil, allow to drain on paper towels.
  • Spoon soup into the bowl, top with sage leaves and pomegranate seeds.