Serves 6 to 8
This recipe is adapted from a Google recipe I found on line. “Googlers favor this spicy, tart-sweet soup in the winter because it is chock full of nutrients. Created by chef Tony Castelucci. “
2 pounds sweet potatoes
2 ounces (4 tablespoons) unsalted butter [I use olive oil]
1/2 pound shallots, minced (about 1 cup)
5 garlic cloves, minced
2 jalapeños, seeded and minced
1/4 cup rum
3 to 4 cups vegetable stock + additional stock as needed
1/2 cup cooked white rice
Kosher salt and pepper to taste
1/2 cup creme fraiche [I omit or use non-fat yogurt]
1/2 bunch cilantro (leaves and tender stems only), chopped
Zest and juice of 1 lime [omit if, crème fraiche/yogurt is omitted, If using zest, use organic lime]
Bake potatoes in a 400° oven until they are tender and can be easily pierced with a fork. Let cool.
Melt the butter in a large skillet. Add the shallots and saute until soft. Add the garlic and jalapeños and cook, stirring, for 2 minutes. Add the rum and cook for about 2 minutes, or until alcohol has evaporated. Add the stock and bring to simmer.
Cut the sweet potatoes in half and scrape out the flesh. Add to the stock, stirring, until the potatoes are broken up. Add the cooked rice. Remove from heat and, working in batches, puree in a blender* until smooth.
Return the mixture to the pot, and place over low heat. Add stock as needed to adjust the consistency of the soup, then season with salt and pepper.
For the topping: Spoon the crème fraiche [non-fat yogurt] into a small bowl. Stir in the cilantro, lime zest and 1 teaspoon of the juice.
To serve, ladle the soup into bowls and top with a dollop of creme fraiche.
* April 2013: Just made some Beet Soup with Cumin with an immersion blender (see Cool Tools 3). Wow! The prep time is shorter and the clean-up much easier. Going forward I will be using the immersion blender instead of the food processor for all pureed soups.