Sweet Potato Soup With Matchstick Fries And Frizzled Leeks Food

SIMPLE SWEET POTATO SOUP

Steps:

• Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
• Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

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.
• Matchstick Fries 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 MATCHSTICKS

Steps:

• Begin by putting the oil, herbs and garlic in a heavy-bottomed pot over medium heat. Bring the oil up to 365 degrees F, then remove the herbs and garlic with a slotted spoon and drain on paper towels. They should be nice and crackly at this stage. Reserve for garnish.
• Using a mandoline, cut the sweet potatoes into matchsticks. Put in a large bowl of ice water to remove any starch. Soak for a few minutes and rinse with fresh cold water until it runs clear. Drain the matchsticks and pat dry in a kitchen towel, to remove as much water as possible. Fry in 365 degree F oil, in small batches, until crispy and golden, 2 to 3 minutes. Transfer to paper cones, resting in cups, and season with Cajun spice mix. Peel the garlic cloves and sprinkle over the matchsticks along with the fried herbs before serving.
• Mix all the ingredients together in a small bowl.

SWEET POTATO SOUP WITH LIME

Steps:

• In a large pot, melt butter over medium heat. Add garlic, onion and chili powder; sauté for about 5 minutes or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.
• Transfer to a blender or food processor, in batches, or use an immersion blender in the pot and purée until very smooth, adding some of the milk if necessary to thin. Return soup to pot, if necessary. Stir in milk. Heat over medium heat, stirring until steaming, but do not let boil.
• In a small bowl, whisk cornstarch into 1/2 cup of the yogurt. Stir into soup; heat stirring, for 1 minute. Stir in salt and season to taste with pepper. Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls; dollop lime yogurt on top of each serving.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.

SWEET POTATO SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, garlic, ginger, thyme, salt, and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
• Meanwhile, pierce 2 medium, unpeeled sweet potatoes all over with a fork. Cook in microwave until tender, about 10 minutes. Cool briefly, peel and add flesh to the pan. Add broth and milk. Bring to a simmer, stirring occasionally, then simmer 5 minutes. Transfer soup in batches to blender and puree until smooth. Return to the pan and heat through. Adjust seasonings and serve hot.

SWEET POTATO SOUP WITH LOW SODIUM

Steps:

• In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
• Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
• Add the spices and stir thoroughly.
• Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
• Add the broth/stock and the maple syrup.
• Heat gently until the soup is warm. Stir frequently and do not allow to boil.
• Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.