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SOUPS/SALADS/SIDES
2 TABLESPOONS
UNSALTED BUTTER
1 GARLIC CLOVE, PEELED
1 ½-INCH PIECE GINGERROOT,
PEELED
1 LEEK, TRIMMED AND CUT INTO
2-INCH PIECES
½ TEASPOON KOSHER
SALT, DIVIDED
PINCH FRESHLY GROUND
BLACK PEPPER
2 MEDIUM SWEET POTATOES
(ABOUT 1 POUND), PEELED
AND CUT TO FIT THE FEED
TUBE (RESERVE IN COLD WATER
IF NOT USING IMMEDIATELY)
¼ TEASPOON GROUND
CINNAMON
PINCH CAYENNE
2 CUPS CHICKEN OR VEGETABLE
BROTH, LOW SODIUM
½ TO ¾ CUP HEAVY CREAM
Makes about 10 cups
1. Put the butter in a medium pot set over low heat.
2. While butter is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic, ginger and leek and pulse
until nely chopped, about 8 to 10 times. Put into the
pot with a pinch each of the salt and pepper. Sauté
until softened, about 8 minutes (you want the heat to
be low so the vegetables do not pick up any color).
3. While the vegetables are cooking, prepare the
potatoes. Remove the chopping blade and insert the
slicing disc. Slice the potatoes. Add to the softened
vegetables in the pot and stir to fully coat. Add the
cinnamon, cayenne and broth and raise heat to bring
mixture to a boil. Once boiling, reduce heat to
maintain a simmer. Allow to simmer until potatoes are
tender, about 15 minutes.
4. Using a slotted spoon, transfer the soup solids to the
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process to purée and while process-
ing, slowly add the hot cooking liquid through the feed
tube. Add ½ cup of the cream until smooth (this will
take about 2 minutes to reach a nice consistency). If a
thinner soup is desired, add the remaining cup.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 221 (66% from fat)
|
carb. 17g
|
pro. 1g
|
fat 16g
sat. fat 11g
|
chol. 55mg
|
sod. 598mg
|
calc. 29mg
|
ber 2g
This velvety soup is perfect for a brisk fall day.
CREAMY SWEET POTATO SOUP