While we in the Mid-Atlantic may be enjoying fake spring - part 2. Winter is not done with us. In fact, even though it’s going to be 70 today, it’ll be 38 tomorrow. Yesterday was sweet potato day, and so I thought I’d offer up a very simple soup based upon the twisty tuber. This recipe is the first one I made when I opened up a copy of Jacques Pepin’s More Fast Food My Way that I received for Christmas many years ago. All you need is a couple of sweet potatoes, an onion, a green apple and some chicken stock. The rest is optional and you can use whatever you have in your pantry and leftover herbs in your veggie drawer. The result is smooth and soul-satisfying. My girls love this soup and lovingly refer to it as pumpkin soup. In fact, when I mentioned I was making sweet potato soup, they looked at me like I was from Mars. So, as Jacques says: “happy cooking!”
Sweet Potato Purée
adapted from More Fast Food My Way, Jacques Pépin
1 tbsp extra-virgin olive oil
1 onion, medium dice
2 garlic cloves, peeled
2.25 lbs. sweet potato, peeled and cut into 1” chunks
Granny Smith apple, peeled and rough chopped
3 cups chicken stock
½ cup water
1 cup half & half or cream
¼ tsp hot sauce
1 oz. sliced almonds (or pistachios)
Fresh herbs (dill, marjoram, parsley, etc.)
Immersion blender or regular blender
Heat the oil in a pot over medium heat and stir in the onion, garlic, potato, apple, and a pinch of salt. Increase the heat to high and cook for a couple of minutes, stirring frequently.
Add in the stock and water and bring to a boil. Cover and reduce the heat to maintain a simmer and cook for about 30 minutes, until the potatoes are tender.
Once the potatoes are tender, use an immersion blender to purée the contents. Turn off the heat and stir in the cream and hot sauce. Stir until combined and taste for any final seasoning needs.
Serve in bowls, garnishing with almonds, some minced fresh herbs and more hot sauce.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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