ISO: Sweet Potato Soup Recipe

[KValley]

Good morning!

I had a bowl of Sweet Potato and Leek soup at a restaurant the other night and it was so luscious! I've made butternut squash soup before and this was a bit like that- rich, creamy, sweet, a gorgeous color. It's a great early Spring or Fall soup.

I'm hoping someone, in your vast collection of cookbooks (Moosewood, perhaps), has a recipe for Sweet Potato Soup they could share?

TIA- Julie

[lorilei]

Here is an excellent recipe for sweet potato leek soup that I got from the book Maggie Oster's Herb Garden. The sage works beautifully in this dish, and the chili adds a nice warmth without being overpowering.

SWEET POTATO LEEK SOUP WITH SAGE AND PARSLEY

1 tablespoon unsalted butter -- or margarine
2 tablespoons virgin olive oil
3 large leeks -- thinly sliced
1/4 cup minced shallots
1 pound sweet potatoes -- peeled and diced
3 cups vegetable broth
1 tablespoon fresh sage -- minced
2 tablespoons fresh flat-leaf parsley -- chopped
1 pinch red pepper -- dried or fresh, hot
OR 1 whole fresh or dried chili
1 cup skim milk
1/2 cup shredded Monterey Jack cheese
Salt
Freshly ground black pepper

OPTIONAL GARNISH:
fresh parsley
fresh nasturtium flowers
fresh calendula petals
pecan pieces
shredded carrot
bell pepper -- not green
shallots

LEEKS: Use both the white and tender green parts. To make sure you get all the soil out of the leeks, slice them in half lengthwise, then take the leaves out one by one and wash thoroughly. Then re-align to make slicing easier.

In a large saucepan, heat the butter and oil over medium heat, then add the leeks and shallots and cook, stirring, until soft and translucent, about 10 minutes.

Add the sweet potatoes, broth (or water and/or bouillon), sage, parsley, and hot pepper (1 small fresh or dried hot red pepper or use flakes).

Bring to a boil, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 to 30 minutes.

Remove the (whole) hot pepper, if using.

In a food processor or blender, puree the soup in batches. (Or use immersion blender.)

Return to the saucepan and stir in the milk. Heat just to a simmer, then stir in the cheese until melted, reserve some for garnish. Remove from the heat and add salt and pepper, to taste. Serve with colorful garnishes.

Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle in the center. Surround that with green parsley. Or streak parsley along one side and yellow/orange vegetation on the other.

[KValley]

lorilei-

once again you come through with a perfect recipe-this is exactly what I am looking for.

THank you! http://www.cookinglight.com/bbs/smile.gif

Julie