Saturday, December 20, 2008

Spiced Sweet-Potato Soup (week of December 14 to 20)

Spiced Sweet-Potato Soup
adapted from a recipe in Blue Moon Soup – a Family Cookbook by Goss and Dyer.

We kept trying to make this soup because it sounded so good in the original with a melted chocolate garnish, but it was always unpleasantly bitter – until this time when we left the chocolate out – MUCH better! We also substituted garam masala for the curry powder of the original.

Preheat oven to 400°.

Melt in a soup pot, over medium heat
  • 2 Tablespoons butter


  • 1 small leek, chopped (1 to 1½ cups)
  • ¼ cup sliced mushrooms
  • 1 large sweet potato, peeled and thinly sliced (you will need one more sweet potato later)
  • 1 Tablespoon cooking sherry (optional)
  • 1 teaspoon garam masala
  • ¼ teaspoon salt
  • ½ teaspoon pepper

and sauté for 10 minutes.


  • 1 more large sweet potato, peeled and thinly sliced
  • 2 cups water

and stir.

Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.

Blend or mash half the soup with

  • 2 cups milk

until thick and smooth. Return blended soup to the pot and stir.

Place soup crocks on a baking sheet. Ladle soup into crocks and divide (to garnish)

  • 1 cup shredded Munster cheese
  • ¼ cup sliced mushrooms

Bake for 10 to 15 minutes, until lightly browned and bubbly.

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