Friday, October 8, 2010

Sweet Potato Vichyssoise

Hernandez Sweet Potatoes at Bellview Organics.

Below is Jeanine's second recipe suggestion, from, published in November of 2008. The author writes, "Sweet Potato Vichyssoise is a fantastic summer-time chilled soup, but can also be served hot on a cold winter evening."

Sweet Potato Vichyssoise
2 tablespoons butter
1 small onion, peeled and chopped
1 celery stalk
4 garlic clove
1/4 cup white wine
2 medium-large sweet potatoes
4 cups water
2 leek
1/4 cup cream

1 tablespoon butter
corn, cut from cob, canned, or frozen
chipotle peppers
red wine vinegar

1. Heat pot over medium heat. Add 2 tbs. butter. Add onions, garlic, leeks and celery. Sweat for about 5 minutes. Deglaze with white wine.
2. Add potatoes and water. Simmer for about 30 minutes, or until potatoes are tender.
3. Puree soup. Add cream. Season to taste with salt, pepper and lemon juice.
4. Chill soup.
5. While soup is chilling, heat a large sauté pan over high heat. Add the garnish ingredients. Sauté without shaking the pan, for 3 minutes, or until the corn becomes sweetly aromatic. Season to taste with salt and pepper.
6. Puree chipotle peppers with 1/4 cup water and 1 tbs. red wine vinegar
7. When soup is chilled, garnish with corn and a drizzle of the chipotle puree.

*Winter version: garnish with spicy sausage and diced scallions.

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