SMOKEY DUCK AND SWEET POTATO SOUP
After my husband came home with some wild duck breasts I was left trying to figure out how on earth I was going to cook it. I was in the mood for soup and sweet potatoes so I rolled it all into one. My husband loved it and my oldest went back in for a second helping. I added a bit more hot sauce to mine because I love my food with a good kick to it but my husband liked it as is. I made extra rices so everyone (but me) served their soup over extra rice. If you use store bought duck your breasts would be larger then wild game that I had so you would have to adjust the amount. You could also use this recipe with any meat (chicken, pork, beef, etc) and I think it would taste just as good. I would stick to 1-2 pounds of meat though depending on how meaty you want your stew and how many you are feeding.
Provided by Maiden77
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Mix all the ingredients for the marinade. Toss the duck breasts with the marinade (It will be more of a paste) and allow to marinade several hours or overnight.
- Heat the oil and butter in a large pot or Dutch oven over high heat. Remove breasts from the marinade, use fingers to wipe off excess, and add meat to the pot (discard the leftover marinade.) Sear meat well on both sides, a few minutes for side. Meat should be well browned. Be sure not to crowd the pan or the meat will not brown correctly.
- Transfer the meat to a plate and set aside.
- Toss the onions, celery, and carrots into the pot and cook until softened and the onions are turning translucent. Add the tomato paste and continue to cook 3 to 5 minutes to toast the paste.
- Add in the cumin, paprika, bay leaves, cinnamon, and thyme. Cook 2-3 minutes. Toss in the garlic, ginger, and chili and cook until fragrant 30 seconds to a minute.
- Pour in the white wine and allow to simmer a couple minutes. Dump in the chicken broth, beef broth, and Worcestershire sauce. Add the sweet potatoes and cover, bring to a boil.
- When the soup bowls reduce to a hard simmer (gentle boil) and cook until the sweet potatoes are tender. 20 -25 minutes depending on how tender you like your veggies.
- Add the frozen peas and cook until heated through, about 10 minutes. Meanwhile cut the duck into bite sized pieces.
- Add the duck and any liquid that gathered in the plate they were sitting in to the pot. Dump in the rice, cover, and allow to cook 5-10 minutes more to finish cooking the duck and heating the rice.
- Remove the bay leaves before serving. Taste the soup and add salt and pepper to suit your taste. Can be served over extra rice if desired. Add sriracha sauce (or other hot sauce) if you like more heat.
SMOKEY SWEET POTATO SOUP
Make and share this Smokey Sweet Potato Soup recipe from Food.com.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.
- To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.
- Add the cut sweet potatoes and stir for 5 minutes.
- Stir in the chicken stock, thyme and nutmeg, bring to a boil.
- Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.
- Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.
- Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.
- Season to taste with salt.
- To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.
- The soup can be made ahead of time and reheated before serving.
Nutrition Facts : Calories 273.9, Fat 14.9, SaturatedFat 7.1, Cholesterol 30.4, Sodium 555.5, Carbohydrate 27.4, Fiber 3.1, Sugar 7.5, Protein 8.3
SMOKEY SWEET POTATO SOUFFLE
Provided by Claire Robinson
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.
- Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.
- Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.
- In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.
- Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!
SMOKY SWEET POTATO CHICKEN STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
- While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
- Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.
SMOKEY SAUSAGE, KALE & SWEET POTATO SOUP
This soup is so versatile that it works with whatever you have on hand. If you don't love chickpeas, use cannellini, black or kidney beans. Or, take them out altogether. If you don't like kale add swiss chard or spinach. Feel free to switch up the spices if you prefer something a bit tamer.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.
- Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.
Nutrition Facts : Calories 1350.3 calories, Carbohydrate 80.9 g, Cholesterol 186.7 mg, Fat 88.7 g, Fiber 14.3 g, Protein 52.3 g, SaturatedFat 32.3 g, Sodium 3434.1 mg, Sugar 7.2 g
SMOKY SWEET-POTATO SOUP
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
- Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.
CHUNKY SWEETCORN, HADDOCK & POTATO SOUP
Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
- Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.
Nutrition Facts : Calories 484 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium
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