Sweet Potato Shallot And Thyme 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.

SWEET POTATO SOUP

Steps:

• Melt butter in large saucepan over medium-low heat. Add shallot and thyme and cook until shallot is softened but not browned, about 5 minutes. Add water, increase heat to high, and bring to simmer. Remove pot from heat, add sweet potatoes and reserved peels, and let stand uncovered for 20 minutes.
• Add sugar, vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to simmer over high heat. Reduce heat to medium-low, cover, and cook until potatoes are very soft, about 10 minutes.
• Discard thyme sprigs. Working in batches, process soup in blender until smooth, 45 to 60 seconds. Return soup to clean pot. Bring to simmer over medium heat, adjusting consistency if desired. Season with salt and pepper to taste.
• Serve, topping each portion with sprinkle of chives.

SHALLOT SOUP

Steps:

• Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
• Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
• Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

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.

SWEET POTATO, SHALLOT AND THYME SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, thyme, 1/2 teaspoon salt and some pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the sweet potatoes and simmer until the sweet potatoes and potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with croutons.

ROASTED SWEET POTATO CORN CHOWDER

Steps:

• Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
• Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
• Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
• In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
• While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
• Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.

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.

SWEET POTATO AND KALE SOUP

Steps:

• In a large saucepan warm the olive oil over medium heat. Sauté onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.
• Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
• Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
• Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.