Cynthia Simonds' Sweet Potato Soup

1:16 AM, Nov 26, 2011   |    comments
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Ingredients: 1 Tablespoon olive oil 3 scant Tablespoons curry powder 1 cup chopped onion 3 Tablespoons minced garlic 1 Tablespoon grated gingerroot 4 cups peeled and cubed sweet potatoes 4 cups peeled and cubed Maine potatoes 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon crushed red pepper 4 cups hearty vegetable stock 8 oz cream cheese 3 Taplespoons spiced rum Garnish: 4 to 6 Tablespoons sour cream paprika

Directions In a large saucepan, warm the oil over medium-low heat. Add the curry powder and onion and cook for five minutes, stirring often. Add the garlic and ginger. Cook for another 3 minutes. Add all the potatoes, salt, and white and red peppers. Add the stock and simmer for 20 minutes, or until the potatoes are fork-tender. Using an immersion blender, purée the soup in the pan, or pour the soup into a food processor or blender, process until smooth, and return it to the pan. Add the cream cheese and stir until it melts and is incorporated into the soup. Add more stock or water if necessary to get the consistency you like. Add the rum and ladle the soup into bowls. Serve immediately, topped with a dollop of sour cream and a sprinkle of paprika.


Ingredients 2 cups heavy cream 4 Tablespoons freshly ground espresso beans 2 cups dark chocolate bits 2 ounces chopped unsweetened chocolate 2 Tablespoons heavy cream for garnish chocolate covered espresso beans

Directions: In a small saucepan heat the ground espresso and heavy cream until bubbles form around the edge of the pan. Remove from heat. Pour through a fine mesh sieve lined with a coffee filter into a clean small saucepan. Whisk in the chocolates. Stir until melted. Serve warm. Garnish with chocolate covered espresso beans and drops of heavy cream floated atop the soup. If you place a drop of cream and gently drag a toothpick through the entire drop, (right through the middle) it will form a pretty heart.

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