Sweet Potato And Brandy Soup Food

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

SWEET POTATO AND BRANDY SOUP

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
• In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

SWEET POTATO AND BRANDY SOUP RECIPE

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

CREAMY SWEET POTATO AND VEGGIE SOUP

Steps:

• In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

SWEET POTATO SOUP

Steps:

• Heat oil in a large cooking pot over medium high heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots. Sauté for 6-7 minutes, stirring frequently for even cooking.
• Add sweet potato and stir to combine, about 1 minute. Then, add vegetable broth, Italiano seasoning, cumin, turmeric, salt and pepper, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
• Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too thick, add more broth or water to thin it out.
• Serve in bowls topped with roasted peanuts, sliced green onions and white sesame seeds.

BRANDIED SWEET POTATOES

Steps:

• Boil potatoes until soft.
• ;peel and put in mixing bowl.
• Beat with electric mixer.
• Add eggs, cream, and spices and sugar to taste.
• Beat until light (should be the consistency of thick batter).
• Stir in liquor.
• Taste, and add more liquor if desired.
• Pour into casserole dish.
• Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
• Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

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.