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
- 5 medium orange-fleshed sweet potatoes
- 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="http://www.saveur.com/article/Recipes/Cranberry-Oil">cranberry oil</a>
- 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.