Our supply of sweet potato came in handy when I forgot to take meat out of the freezer for dinner one night. I decided to make soup. Soup in winter is one of my favourite meals. That and creamy, cheesy risotto. I’d found a lot of soup recipes to try out and had made a sweet potato soup earlier in the season, so knew the basics to make this one from whatever we had available in the garden. There was leek at a size for picking and I was going to use some thyme, but discovered our plant had died off, think it must have gotten too much water. So I went with some sage instead, I don’t use it often enough and our plant is getting big. We usually have something to accompany the soup for dipping, but I wasn’t in the mood for making any bread/damper/pastries, not to mention it would have made for a late dinner if I had (late for us being anything after 7pm). I had a couple of rolls left over from the hot dogs at lunch so those with a bit of melted cheddar on top became our dippers. I actually found the soup filling enough without the need for anything with it. Recipe Ingredients 1 medium sweet potato, diced 1 leek, sliced 2 sage leaves 1 tablespoon butter 1 cup chicken stock 1 cup grated cheese 1 tablespoon thickened cream Method 1. Melt the butter in a saucepan and add the sliced leek and torn sage leaves, cook gently until softened and add the diced sweet potato. Cook gently for a few minutes, stirring so potato gets covered in the flavoured butter. 2. Add the chicken stock and cook until sweet potato has softened. The stock should just cover the potato in the saucepan, if there’s not enough liquid add some water. Take off the heat and blend with a stick mixer until smooth. 3. Stir in the cream and the grated cheese until melted and thickened. 4. Serve topped with grated cheese and cracked pepper.
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"And this, our life, exempt from public haunt, finds tongues in trees, books in the running brooks, sermons in stones, and good in everything." William Shakespeare Archives
February 2017
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