Sweet Potato Soup With Matchstick Fries And Frizzled Leeks Recipes

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.

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.

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.
• 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.

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.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
• Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
• Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

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.

Steps:

• In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender. , Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

Steps:

• Coat a pan with cooking spray, heat and add the onion and garlic. Cook until the onion is softened. Stir in the sweet potato. Cook, stirring, for 1 minute. Pour in the water, stock cubes and sugar. Bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender. Cool slightly.
• Puree the mixture and return to the pan. Reheat and serve sprinkled with the parsley.