Sweet Potato And Basil Cream Soup Food

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

CREAMY SWEET POTATO SOUP

Steps:

• Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

SWEET POTATO AND BASIL CREAM SOUP

Steps:

• In a heavy large pot over moderate heat, heat the oil until hot but not smoking. Add the chicken breast and wings and brown on all sides, about 4 minutes total. Transfer the chicken breast to a plate and set aside.
• Add enough water to the pot to cover the chicken wings by 1 inch. Add the thyme, bay leaf, cinnamon stick, and the chile, if using. Season with salt and pepper and bring to a simmer. Continue simmering, scraping up any browned bits sticking to the bottom of the pot and skimming the fat as necessary, until reduced by half, about 15 minutes.
• Pour the stock through a fine-mesh strainer, discarding the solids. Return the stock to the large pot and bring to a simmer. Add the sweet potato and simmer until barely tender, about 10 minutes. Coarsely chop the reserved chicken breast and add it to the soup, along with the shredded cabbage and the coconut milk. Simmer gently until the chicken is heated through, about 5 minutes.
• Divide the banana slices among 4 bowls, then pour some soup into each bowl, making sure to evenly distribute the chicken and the cabbage. Garnish with basil and serve immediately.

VEGETABLE SOUP WITH SWEET BASIL

Steps:

• Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
• In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
• Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
• Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
• Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.

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 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.

SWEET POTATO AND BASIL CREAM SOUP

Steps:

• 1) In a medium sized pot, brown the whole chicken wing on both sides until there is sufficient stuff on the bottom of the pan 2) Add just enough water to cover the chicken wing, scraping up the brown bits and add the whole pepper (be careful not to break the pepper or the soup will be too spicy), cinnamon stick, bayleaf, 1 tsp thyme, and a little bit of salt. Boil as long as you want - this is the chicken broth. 3) After you are satisfied with the broth, add chopped sweet potatoes and cook until barely tender, and then remove from the broth. 4) Saute the cabbage in a little oil until tender, set in the bottom of each bowl 5) If adding chicken, sauté the chicken breast and set aside along with the sweet potatoes. 6) Once the broth has reduced to about 1.5 cups or less (depending on how much fluid you want to be in the soup) remove it from the heat. 7) Once the broth is still hot but no longer bubbling, whisk in the coconut powder and then stir in the basil. 8) Add in the sweet potatoes and chicken, stirring gently to coat 9) Pour the soup mixture over the cabbage and serve with sliced bananas.

CARIBBEAN CREAMY SWEET POTATO SOUP

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.