Saturday, February 04, 2006

Really Good Sweet Potato Soup
I love making soup and stews. They consume a multitude of dubious foodstuffs that were bought with good intentions or in a spirit of adventurousness which quickly dissipated on getting home.
This soup came into being from sweet potatoes that had been sitting in the fridge, taking up space, far too long.
Heat a tbsp or so of oil (sesame, olive, butter) in a heavy skillet.
Slice peeled sw. Potatoes in 1/4" slices.
Fry gently in skillet along with a few slices of fresh ginger (to taste) until lightly brown around edges.
Put in blender (food processer) along w/juice of one orange & of 1/2 lemon plus a 1/2 tsp or so of orange/lemon zest.
Add a little more oil to skillet & gently fry one or two sliced leeks until soft. (any of alium vegs. will do - spring onions, cooking onions, vidalia, etc - to taste).
Mash leeks with back of soon & pour blended mixture back into skillet to reheat.
Add water/juice/soup stock until desired consistency.
Add salt & pepper to taste.
Serve (add condiments of choice: curry powder, sour cream, fresh coriander, etc.)
This soup is nice & zesty. The ginger will warm you up on a cold day.


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