January 08, 2014

Sweet Potato Soup.

With winter comes quite a few sweet potatoes. I love them raosted in EVOO and a little sea salt.

But I can only do that so often and I figured I'd try something new. 

So I just made this up. As my good friend Rob says to me when I get all food failure anxious, "if you've never done it before, you can't do it wrong."

Luckily, he was right and It did taste good. Here is what I did.....

6 sweet potatoes peeled and chopped.
One yellow onion, chopped
Garlic clove, crushed
1 apple, chopped
1 pear, chopped
1 chicken bullion cube
4 cups water
Salt, pepper to taste

In a soup pot heat EVOO and add garlic and onion. Cook until almost translucent. Add the sweet potato and cook for about 5 minutes stirring frequently.  Add the apples and pears and cook for another minute or so.  Then add water and bullion cube.

Cook until the potatoes are soft. Use an immersion blender to smooth out the soup. If it is too thick, add more water. Add some salt and pepper and done.

It was kind of like butternut squash soup, but a little sweet-earthier.  Makes sense since where do potatoes grow....der.

I bet this would be awesome with fresh rosemary too.

How do you like your sweet potatoes?


Unknown said...

Looks good. Another way we use up sweet potatoes is to bake them, then split them open and smother with a basic, vegetarian black bean chili.

Al's CL Reviews said...

I've put them in biscuits.

Carolina John said...

very cool. I like to dice/cube them, and roast with a little kosher salt. yum.

jessica in portland said...

We tend toward yams instead of sweet potatoes, but I think both would work:

Preheat oven to 400 degrees.
Slice yams about 1/4" thick in circles.
Toss in a bit of olive oil, salt and pepper.
Preheat a sheet pan in the oven for about 2-3 minutes.
Bake until tender (usually about 10 minutes).

So good plain or dipped in dijon mustard. I also like them cold from the fridge the next day.