Sweet Potato Soup With Ginger

Sweet Potato Soup With Ginger

Ingredients:
2 tablespoons extra-virgin olive oil
2 stalks celery, finely diced
1 large carrot, peeled and finely diced
1 large yellow onion, minced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
5 cups chicken broth
4 medium sweet potatoes, peeled and diced
1 cup heavy cream

Directions:
Salt and freshly ground pepper to taste
Optional: 1⁄ cup dry sherry
4
Optional: fresh chives, chopped, to taste
1. Heat the oil in a deep 31⁄-quart nonstick skillet or large saucepan over medium
2
heat. Add the celery and carrot; sauté for 3–5 minutes, or until soft. Add the onion
and sauté until transparent. Add the garlic and ginger, and sauté for an additional
30 seconds.
2. Pour 3 cups of the chicken broth into the pan along with the diced sweet potatoes.
Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until the sweet
potatoes are cooked through. Periodically check the simmering pot to make sure
it doesn’t boil dry. Mash the sweet potatoes with a fork or blend them with a
stick blender.
3. Stir the remaining broth and cream into the soup. Bring to temperature. Taste for
seasoning and add salt and pepper if needed. Stir in the sherry and garnish with
chopped chives, if desired.
Taking the Blender to the Pot
A stick blender is also sometimes referred to as an immersion blender or a
hand blender. They’re available in electric and cordless rechargeable
battery models. You can purée soups with ease, and they’re also excellent
for making sauces. To clean, simply put the blades into some soapy water
and run the appliance, then run in clear water.
PORK STEAK AND CABBAGE SOUP
You can ladle this soup over some shredded Cheddar or American cheese, allow
time for the cheese to melt, and stir everything together.
Yields 8–10 servings
3 tablespoons extra-virgin olive oil
1 1-pound bag baby carrots