Puréed Sweet Potato Soup

Puréed Sweet Potato Soup
Puréed Sweet Potato SoupArthur 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.

Puréed Sweet Potato Soup
Bolstered with sweet sautéed leeks, carrots, and white wine, then enriched with cream, this silky soup gets a finishing flourish of tart cranberry oil.
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
  • 14 cup <a href="http://www.saveur.com/article/Recipes/Cranberry-Oil">cranberry oil</a>

Instructions

  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.
  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.
  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.
  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.