Ingredients

• ¼ cup butter, cubed

• 1 large onion, sliced

• 3 large sweet potatoes, peeled and cut into medium dice

• ¼ cup maple syrup

• 4 – 5 cups chicken or vegetables stock, preferably homemade

• Salt and pepper

• Crème Fraiche (see below)

• Chopped chives

Crème Fraiche

• ½ cup buttermilk

• ¼ cup 35% cream

• 3 tbsp freshly squeezed lemon juice

Directions
In a large saucepan, melt butter over medium heat. Sweat the onion until translucent. Stir in sweet potatoes and maple syrup; sauté until golden and caramelized, about 15 minutes. Add 4 cups stock and simmer until sweet potatoes are tender. Puree mixture in food processor in batches. For a very smooth soup, pass through a mesh strainer as well. Add additional stock to achieve desired consistency. Season to taste. Ladle into individual bowls, top each with a dollop of Crème Fraiche and sprinkle with chives

For creme fraiche
Combine ingredients in a small bowl; whick to blend. Cover and let stand at room temperature about 24 hours until thickened. Refrigerate until required.

Makes about 6 servings of soup