Sunday, January 15, 2012

Sweet potato and leek soup

Elizabeth made this Friday and it was delicious.
She made some small modifications to a recipe from the book Home Made by  via Culinate:

1   onion, diced
2   leeks, washed and cut into rounds
3 sweet potatoes, peeled and cubed
2 garlic cloves, chopped
~ Dab of butter
1 glass white wine
4 cups chicken broth
1 bay leaf
~ Pinch of cayenne pepper, to taste
1 can (14 oz.) chickpeas
~ A few sprigs of fresh oregano


4 Tbsp. cashews
5 tsp. butter
~ Sea salt
1 Tbsp. crème fraîche per bowl


  1. Brown the onion and leeks in the butter, then add the sweet potatoes and garlic and saute a few minues. Add the white wine. Blend in the broth as well as the bay and cayenne pepper. Simmer on low heat for 25 minutes.
  2. Puree the soup in batches in a blender until smooth.
  3. Serve the soup in individual large bowls, each with 1 tablespoon cashew nuts (briefly fried in the butter and sprinkled with a little sea salt) and a generous dollop of crème fraîche

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