Sometimes, the Internet just speaks to you. At every turn during last week’s meal planning, I found recipes for sweet potato soup following me. When the web speaks, sometimes you have to listen. Unless of course Amanda Bynes or Kim Kardashian are using the web to speak. Then, you can just ignore everything.
The key to making a soup like this is having a blender — either a traditional pitcher blender or immersion stick version — at the ready. Chunky soup is nice, but velvety smooth soup is what we are looking for her. Incorporating carrots to the recipe adds an extra earthy flavor to the soup, while heavy cream adds some additional depth to the final product.
WHAT WORKED: Yams are amazingly large and cheap at this time of year. Thanksgiving brings out the best in this potato cousin. Also, adding a little dukkah to the top adds some nuttiness here.
WHAT DIDN’T: Well, you see…
WHAT DID THE WIFE SAY: She wasn’t a fan. I’m not sure why, but she wasn’t really digging the soup. I asked her why and she couldn’t put her finger on it. When I asked her what she thought, her response was, “What do you think?” Answering a question with a question: the telltale sign.
WILL IT MAKE ANOTHER APPEARANCE: I want it to, but I’m afraid that I’ll have to save this for a soup when I entertain since The Boss Lady has stricken this one from the rotation.
Sweet Potato Soup
By Jared Paventi
- 2 tbsp. unsalted butter
- 1 leek, white part only, sliced into 1/2-inch rounds and thoroughly washed
- 2 celery stalks, washed and diced finely
- 2 carrots, washed, peeled and diced finely
- 2 large sweet potatoes or yams, washed, peeled and cut into 2-inch rounds
- 32 oz. vegetable stock
- 1/4 cup heavy cream
- kosher salt and freshly ground pepper
- Dukkah, for serving (you can find this at Middle Eastern groceries and the spice aisle at Trader Joe’s)
Melt the butter in a large saucepan over medium-high heat. Add the leeks, celery and carrots to the butter. Cook, stirring often, until the leeks turn translucent and the carrots become fragrant, about 4 minutes.
Add the sweet potatoes and toss to coat in the butter. Pour the stock over the veggies, increase heat to high and bring to a rapid boil. Boil for 1 minutes, drop the heat to low, cover, and simmer 30 minutes. By this point, the sweet potatoes will be tender to the touch of a wooden spoon.
Remove the soup from the burner. Transfer the soup to a blender pitcher or submerge the head of an immersion blender in the soup. Puree until very smooth, taking care not to burn yourself on the hot pitcher or splatter. Return the soup to the pan and heat, and taste. Adjust flavors with salt and pepper, then add the cream. Stir to blend. Continue to warm through, and adjust the flavors one final time before serving.
Ladle into bowls and sprinkle dukkah over the top.