Saturday, 20 October 2007

Sweet Potato & Carrot Soup

Somehow the colour in the photo doesn't look quite right; but this is a really delicious - and attractive - Soup.

6 to 8 servings
2 hours - 30 minutes prep time

Sweet Potato and Carrot Soup

500 grams (1 generous pound) sweet potatoes
250 grams (1/2 pound) carrots
1 cup chicken stock

3 tablespoons minced fresh basil
2 tablespoons butter
sea salt to taste
1/2 teaspoon ground ginger
3 cups chicken stock
3 tablespoons good sweet sherry

1/2 cup light cream

Wash the sweet potatoes, and stab them several times each with a fork. Bake them at 350°F until tender; generally 1 to 1 1/4 hours.

Peel and cut the carrots into chunks. Cook them in the cup of broth until tender. Reserve the broth.

Cook the finely minced basil and the carrots very gently in the butter, until the butter is mostly absorbed; about 10 to 15 minutes.

Purée the carrots and basil with the stock from cooking the carrots, and put the purée in a soup pot.

When the sweet potatoes are done, let them cool sufficiently to handle. Peel them, and purée them with the remaining chicken stock. Add them to the carrots. Season with salt to taste (it will depend on the saltiness of your chicken stock) and with the ginger. Add the sherry and cream, and reheat gently until just below the simmer. Do not let the soup come to a boil.

Unlike most soups, I think this is best the day it is made, although it can be kept in the fridge overnight and re-heated the next day.

1 comment:

Kevin said...

The sweet potato and carrot sound looks pretty good.