Tuesday, April 5, 2011

Get your slurp on...

It's another soup post!

This soup knocked my socks off...literally. Must have been the chipotle pepper. Okay, I'm kidding. It's not that spicy. I think I was just blown away at how a simple thing like a sweet potato could produce a soup that is so rich and spicy and sweet and simple - all at once.

I first saw this recipe on Chef at Home. Michael Smith is kind of a hero of mine. I mean - have you seen that guy's kitchen pantry? I'd do almost anything to play in there for a day. His spice collection alone is staggering. Anyway, he was making this soup and it just looked so comforting and delicious - and it was snowing here for a change, which made me crave something warm and rich. This soup certainly fits that bill.

Having what seemed like a bushel of sweet potatoes on hand the other day, I made two batches of it: one with the chipotle pepper for Husband and myself, and a second batch - minus the peppery heat - for Little Miss. Both versions were an instant hit. And took less than an hour to make. So the next time you're craving comfort, think soup. Just be sure to pour yourself a big bowl...you're going to want to dive right in.


Spicy Sweet Potato Soup
(From Michael Smith's Chef at Home TV series)


1/4 cup olive oil
3 onions, peeled and chopped
4 cups vegetable stock
2 large sweet potatoes, washed and grated
1 chipotle pepper in adobo sauce
(available in the International Foods section of your grocery next to the salsa)

1 tsp ground cinnamon


1. In a large soup pot over medium high heat, add olive oil and onions and saute until soft, golden and translucent but not dark brown.

2. Add vegetable stock and grated sweet potatoes and stir. Bring to a simmer.

3. Add chipotle pepper (if using), cinnamon and a pinch of salt. Continue to simmer until potatoes have softened (about 15-20 minutes).

4. Puree in a blender or right in the pot with an immersion blender until smooth. Adjust seasoning and , if necessary, adjust thickness by adding a cup or so of water.

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