Pureed Sweet Potato Soup

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Pureed Sweet Potato Soup

Recipe Information
Description: Rich delicousness of thick creamy soups made with Sweet Potatoes, NURTIRITION Plus! Easy on the wallet, splendid in the mouth! Source: Savuer Magazine December 2001 Serves/Makes:10 or more Ingredients 5 medium orange fleshed sweet potatoes salt 3 tbsp (45 ml) olive oil 1 large yellow onion, peeled and chopped 1 large leek, white part only, trimmed, cleaned, and chopped 2 medium carrots, peeled, trimmed, chopped 1 rib celery, trimmed and chopped 2 cloves of garlic, peeled and chopped 1 cup (225 ml) dry white wine 10 cups (2350 ml) chicken stock 1 cup (225 ml) heavy cream freshly ground white pepper 1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page) Preparation Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 3--40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside. Meanwhile, heat oil in a large heavy bottomed pot over medium high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about five minutes. Add wine, scraping any browned bits stuck to bottom of pot and cook until alcohol has evaporated, about 2 minutes. Add stock and reserved sweet potatoes to pot, increase heat to high and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes. Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot. Stir in cream and season to taste with salt and peppr. Bring to a simmer over medium heat. To serve, ladel into serving cups or bowls and drizzle cranberry oil over each serving if used. Comments Make your own homemade CRANBERRY OIL: Frozen cranberries that have been thawed may be used if fresh aren't available. Put 1 cup fresh cranberries into a mortar and finely crush with pestle. Transfer to a small bowl, add 1/2 cup extra virgin olive oil, and stir to combine. Cover and refrigerate overnight. The following day, put cranberry mixture into a sieve set over a small bowl and gently press on solids with a rubber spatula to extract the red pulpy cranberry oil. Discard solids. Season to taste with salt and pepper. Whisk mixture before using. Makes 1/2 cup.

Recipe Information

Description:: Rich delicousness of thick creamy soups made with Sweet Potatoes, NURTIRITION Plus! Easy on the wallet, splendid in the mouth!

Source:: Savuer Magazine December 2001

Serves/Makes:10 or more

Ingredients

5 medium orange fleshed sweet potatoes
salt
3 tbsp (45 ml) olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, chopped
1 rib celery, trimmed and chopped
2 cloves of garlic, peeled and chopped
1 cup (225 ml) dry white wine
10 cups (2350 ml) chicken stock
1 cup (225 ml) heavy cream
freshly ground white pepper
1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page)

Preparation

Put sweet potatoes into a large pot and cover with cold water.
Add 2 large pinches salt and bring to a boil over high heat.
Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 3--40 minutes.
Drain and set aside until cool enough to handle.
Peel and quarter sweet potatoes, then set aside.
Meanwhile, heat oil in a large heavy bottomed pot over medium high heat.
Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about five minutes.
Add wine, scraping any browned bits stuck to bottom of pot and cook until alcohol has evaporated, about 2 minutes.
Add stock and reserved sweet potatoes to pot, increase heat to high and bring to a boil.
Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot.
Stir in cream and season to taste with salt and peppr.
Bring to a simmer over medium heat.
To serve, ladel into serving cups or bowls and drizzle cranberry oil over each serving if used.

Comments

Make your own homemade CRANBERRY OIL: Frozen cranberries that have been thawed may be used if fresh aren't available. Put 1 cup fresh cranberries into a mortar and finely crush with pestle. Transfer to a small bowl, add 1/2 cup extra virgin olive oil, and stir to combine. Cover and refrigerate overnight. The following day, put cranberry mixture into a sieve set over a small bowl and gently press on solids with a rubber spatula to extract the red pulpy cranberry oil. Discard solids. Season to taste with salt and pepper. Whisk mixture before using. Makes 1/2 cup.