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Sweet potato soup
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| Sweet Potato Soup with Matchstick Fries and Frizzled Leeks Recipe courtesy Chuck Hughes Prep Time:20 minInactive Prep Time:--Cook Time:1 hr 30 min Level: Intermediate Serves: Ingredients | |
| 3 large | sweet potatoes, (about 2 pounds) |
| 3 | leeks |
| 1 to 2 tablespoons | or a nub butter |
| 6 cups | chicken stock |
| 1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated) | |
| Sea salt | |
| freshly ground black pepper | |
| Matchstick Fries and Frizzled Leeks, recipe follows Matchstick Fries and Frizzled Leeks | |
| Canola oil, for frying | |
| 2 large | Yukon Gold or russet potatoes, (about 1 pound) |
| Salt | |
| freshly ground black pepper | |
| 1 (3-inch) piece leek, julienned | |
| 2 tablespoons | potato starch |
Directions
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.
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.
Printed on Sat Jan 29 2011 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_468799_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
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