What do you do when you have some leftover roasted sweet potatoes, why make some soup of course.
Making a sunflower out of the cream garnish is my lame attempt at being artsy-fartsy.
Let's get to making some soup...
In a medium saucepan, cook a finely diced onion and a carrot until golden brown. Deglaze the pan with some cognac and simmer until most of the cognac has evaporated.
Add the sweet potatoes and mix in very well with the onion-carrot cognac mixture.
Add vegetable stock, salt, pepper and thyme.
Bring to a boil then lower to a simmer to heat the sweet potatoes.
While the potatoes are simmering make the garnish
In a small bowl, to some crème fraîche or crema, add orange zest and a drizzle of orange juice.
Toast a nice slice of crusty bread, I happen to like sourdough, lightly butter it and top with some grated Parmesan cheese, place under the broiler until the cheese is bubbly and melted.
By now the sweet potatoes and heated through and ready to be smashed with a potato masher or blended until it reaches your desired consistency.
Plate and garnish with the orange flavored cream.
I'm not a recipe writer, so here's my best attempt at explaining how I made the soup.
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Roasted Sweet Potato Soup
1 medium onion; finely diced
1 large carrot; finely diced
2 roasted sweet potatoes; peeled and diced
4-5 cups vegetable broth
1 1/2 teaspoons dried tarragon
salt, freshly ground black pepper; to taste
2 ounces cognac
In a large saucepan sauté the onion and carrot until golden brown. Deglaze the pan with the cognac and cook a few more minutes until most of the cognac has evaporated. Add the vegetable stock and thyme, bring to a boil, then lower the heat and simmer until the sweet potatoes are heated through. While the potatoes are simmering, add some orange zest and a bit of orange juice to some crème fraîche, or crema for a garnish.
Yield: 4 servings
** Exported from Now You're Cooking! v5.87 **
And that's that