Sweet Potato with Greens and Bourbon Soup Recipe

Fall is here. School is back in session, the trees are once again changing colors and, of course, that means Halloween isn?t far behind. While a little extra sugar consumption may be unavoidable during this time of the year, between the crisp caramel apples and Halloween candy hitting the shelves, it doesn?t mean you have to overload on the salt as well.

As people start packing their summer clothes away and digging for their warm sweaters, it?s the perfect time to change up your recipes for seasonal, heartwarming fare. LoSalt, a reduced sodium salt with 66 percent less sodium than regular table, sea and rock salts, can be used to add a healthy kick.

?LoSalt offers a positive step toward helping consumers lower the sodium value of recipes without losing taste,? said Jo-Ann Heslin, registered dietician and nutritionist and author of 29 consumer wellness and nutrition books.

South Carolinian Nathalie Dupree offers up a soup recipe incorporating LoSalt. Dupree is a best-selling author with 13 hardback and two softback cookbooks and more than 300 television shows for The Food Network, PBS, and The Learning Channel. She was awarded the prestigious ?Grand Dame? of Les Dames d?escoffier, an international organization of top women in the culinary field, as well as 2013 Woman of the Year by a prestigious organization of French Chefs in America.

Sweet Potato with Greens and Bourbon Soup Recipe

Recipe by Nathalie Dupree
Serves 4 to 6

This rich golden soup is uniquely Southern with the sweetness of the potato enhanced by the addition of the bourbon. Of course, it could be served completely smooth, but I like it part chunky. It may be made several days in advance and reheated, or frozen.

· 3 tablespoons butter
· 4-5 medium sweet potatoes, peeled and sliced roughly
· 6 cups chicken stock or broth, fresh or canned
· 1/4-1/3 cup bourbon
· 1 tsp or more LoSalt
· Freshly ground black pepper
· 1 cup fresh greens, turnips, greens, collards or sweet potato leaves

Melt the butter in a large skillet. Add a layer of potatoes and brown on both sides. Remove and repeat until all are browned. Add 5 cups of the chicken stock. Cook, covered, until the potatoes are tender enough for a fork to pierce them easily. When they are tender, purée the solids using an immersion wand blender, food processor, or sturdy blender, adding liquid as necessary to create a smooth texture. Return to the soup. Taste. Stir in as much of the remaining cup of chicken stock as is necessary for a medium-thick soup. Add the bourbon and bring to the boil. Season as needed with LoSalt and pepper. Roll the greens into a cylinder shape and sliver. Stir into the soup.

Variation: Omit the greens and bourbon, add 1 tablespoon fresh chopped ginger or curry to the puree before returning to the soup.

If canned chicken stock or broth is purchased for the recipe, LoSalt recommends a low-sodium option.

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