Puréed Sweet Potato Soup

Name: Puréed Sweet Potato Soup
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 5 medium orange-fleshed sweet potatoes; Salt; 3 tbsp. olive oil; 1 large yellow onion, peeled and chopped; 1 large leek, white part only, trimmed, cleaned, and chopped; 2 medium carrots, peeled, trimmed, and chopped; 1 stalk celery, trimmed and chopped; 2 cloves garlic, peeled and chopped; 1 cup dry white wine; 10 cups chicken stock; 1 cup heavy cream; Freshly ground white pepper; 1 ⁄ 4 cup <a href="https://www.saveur.com/article/Recipes/Cranberry-Oil">cranberry/ oil</a>

Serves
serves 10-12

ARTHUR MEEHAN

Ahwahnee Hotel's kitchen in Yosemite National Park estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.

Ingredients

5 medium orange-fleshed sweet potatoes
Salt
3 tbsp. olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, and chopped
1 stalk celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 cup dry white wine
10 cups chicken stock
1 cup heavy cream
Freshly ground white pepper
¹⁄₄ cup <a href="https://www.saveur.com/article/Recipes/Cranberry-Oil">cranberry/ oil</a>

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Instructions

Step 1

Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30-40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

Step 2

Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

Step 3

Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

Step 4

Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30-40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.
Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.
Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.