Nutty Sweet Potato Soup Food

ROASTED SWEET POTATO SOUP WITH HAM HOCKS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
• Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
• In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
• Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

SWEET POTATO SOUP

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

SWEET POTATO SOUP WITH MATCHSTICK FRIES AND FRIZZLED LEEKS

Steps:

• Peel and quarter the sweet potatoes.
• Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.
• Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.
• Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.
• To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute
• Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

SWEET POTATO SOUP WITH BLUE CORN TORTILLAS

Steps:

• Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
• Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
• Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
• While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SWEET POTATO AND NUTTY SOUP

Steps:

• Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.
• Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.
• Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.
• Remove from heat and add the coconut cream and peanuts. Stir until combined.
• Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.
• If you are wanting a runnier soup, add some cream or milk to the mixture.
• Serve immediately topped with corriander leaves and season with salt and pepper.