Monday, September 29, 2008

Time For Soup!!!

So, the weather outside is going to turn frightful, but soup-time is so delightful. And since we've got a bunch of bowls, Time for Soup, Time for Soup, Time for Soup. When I finally serve it up, half of it ends up on the floor. But if you'll just hang in tight, a ton of it'll end up inside!

Ok, that's just silly. I do make a mean Sweet Potato Soup though. It's fantastic on a cold and rainy day. Serve it up with a bun and a big glass of milk and you probably won't eat another bite for the rest of the day!

Pureed Sweet Potato Soup

(this makes a big pot)

three large sweet potatoes, washed, peeled and cut into cubes
one can coconut milk
one liter of chicken stock or water
one onion per sweet potato
garlic and ginger to your liking

I use grapeseed oil, but any veg/canola oil will do. Olive oil will do nicely too, but stay away from extra virgin olive oil because we all know you shouldn't cook with it!

saute onions until well done and then add the garlic and ginger. once garlic is cooked, about a minute, add the sweet potato and stir everything up together.

add the coconut milk and enough stock/water to barely cover the potatoes. bring to a boil and then simmer until the potatoes start to fall apart.

using a blender or immersion blender (hand blender) blend until everything is smooth. i pass the soup through a fine mesh strainer to remove all the clumps and lumps. use a ladel to push the pulp through. discard whatever is leftover in the strainer.

be careful because this soup is hot and holds onto the heat really well.

add salt to taste and white pepper. you can add regular pepper but it will be visible in the bright orange soup.

serve with a grilled cheese or toasty buns with butter. this soup can be made with any vegetable you want. sweet potatoes, white potatoes (yukon gold is the yummiest), butternut squash (which WON'T taste like pumpkin), carrots, turnips, rutabagas (please cook the rutabagas way longer than you think you need to to remove the waxy taste) or any other root or squashy vegetable you can think of. Use canned diced tomatoes and add a big spoon full of pesto instead of the ginger. Do whatever combo you like! Soup is easy to make and when homemade it's awesome.

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