SWEET POTATO AND ONION SOUP
This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from "What's Cooking : Potatoes" The recipe calls for the soup to be pureed, and the addition of yoghurt. I don't do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.
Provided by Karen Elizabeth
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
- Saute gently for five minutes, stirring frequently.
- Pour in the vegetable stock and orange juice, and bring them to the boil.
- Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
- Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
- Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
- NOTE:.
- This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.
SWEET ONION POTATO SOUP
This is a perfect soup to warm you up on those cold winter nights. I love the creamy chunkiness of this. There were some in the Test Kitchen that thought this had some heat in it. If you don't like a kick, just cut back on the cayenne.
Provided by Joanne Hendriksen
Categories Cream Soups
Time 40m
Number Of Ingredients 14
Steps:
- 1. Peel & dice red onions, rinse, dry & dice potatoes.
- 2. Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min) While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside.
- 3. Dice 3 spring onions and set aside until potatoes are cooked. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes.
- 4. During final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.
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