Wow, did summer pass by fast or what? Luckily we were able to catch up with Celebrity Guest Chef Sonia after she returned from a 6 week culinary seminar she was hosting in the Mediterranean and with the fall weather looming in the background, we were very fortunate that she shared one of her best recipe’s “Sweet Potato and Ginger Cream Soup” with us. Not only is this soup delicious, but wow does it hit the spot on a chilly day.
Thank you for sharing with us Chef Sonia.
2 tablespoons extra virgin olive oil
1 1/2 pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large Vidalia onion, dice into large pieces
1 tablespoon butter
1 pinch sugar in the raw
3 large garlic cloves, thickly sliced
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 1/2 cups half-and-half (can use whole milk or fat free)
Sea salt and freshly ground black pepper to taste
Garnish: chopped honey-roasted peanuts
1) Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2) Add sweet potatoes, then vidalia onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3) Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4) Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5) Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6) Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7) Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.