Sweet Potato And Sage Soup Food

SWEET POTATO-SAGE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes.
• Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes.
• Remove from heat, and let cool for 30 minutes.
• Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.

SWEET POTATO AND SAGE SOUP

Steps:

• Saute chopped onion, leek and sgae in olive oil for a few minutes until golden.
• Add carrot and sweet potato cut into cubes and saute for 2 minutes.
• Add hot stock.
• Simmer for 45 minutes.
• Add parsley.
• Blend soup.

ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS

Steps:

• Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
• Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
• Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
• Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
• For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

SWEET POTATO SAGE BALLS

Steps:

• Heat a small skillet over medium heat and spray with cooking spray. Cook and stir onion and garlic in the skillet until translucent, about 5 minutes.
• Heat a griddle over medium heat and spray with cooking spray.
• Combine oats, sweet potatoes, egg, sage, and black pepper together in a bowl; add onion mixture. Shape mixture into golf ball-size balls and slightly flatten.
• Cook sweet potato balls on the preheated griddle until browned, about 4 minutes per side.

BUTTERNUT & SWEET POTATO SAGE SOUP

Steps:

• In a very large pot (I use my stock pot) fry the onion, celery and carrots for about 10 minutes, and then add the parmesan rind, sage leaves, butternut, sweet potato and turmeric. Turn the heat up a little bit, and fry, stirring and shaking the pot, for another ten minutes or so.
• Pop the lid on the pot, and let the vegetables "stick" a little bit: I find that this imparts a lovely flavour to the soup. Putting the lid on also steams the vegetables so that they cook a bit quicker. Keep shaking the pot with the lid on, almost as if you are making popcorn. Take the lid off from time to time, and scrape off any bits that have caramelised on the bottom. Keep doing this for about ten minutes, and then add the Marigold and litre of water. Stir well, making sure you have scraped off the bits on the bottom, and bring to a boil. Turn down to a simmer, and simmer until the vegetables are soft, which should take around 25-30 minutes.
• While the soup is simmering, get on with your oil. Heat the butter and oil in a pan, until frothy. Add the sage leaves, chilli and garlic, and fry until the sage leaves have darkened ever so slightly, and have curled a little. Using a fork, remove the sage leaves and drain them on kitchen towel. Pour the oil, which contains the chilli and garlic, into little individual bowls: I use tiny glass or ceramic bowls for each person.
• When the soup is done, remove from the heat, add the milk, salt and pepper, and remove the parmesan rind. Whizz to a smooth soup using a hand held blender. If you feel the soup is too thick for you, simply add a little more water and whizz again until you feel it is right.
• Serve in large bowls, with the deep fried sage leaves sprinkled on top, and the oil on the side. The oil is a bit of a game changer- don't be shy with it.

BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
• Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

CHUNKY SWEET-POTATO SOUP

Steps:

• 1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
• 2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
• 3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
• 4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.