I enjoyed reading this and wanted to share:
http://www.westonaprice.org/children/babies2.html
Wednesday, February 28, 2007
Sweet Potato Soup
I love new recipes! Check out this one I just found on abcnews.com (of all places!). (I was on the site to find out more about the Nightline program tonight -- they'll have a story about PMD! I'm eager to watch it.)
SWEET POTATO SOUP RECIPE
3 large sweet potatoes, diced
1 large white onion, diced
1/3 oz olive oil blend
16 ounces of chicken stock
1 small bunch-fresh sage
2 bay leaves
Couple sprigs of thyme
Light brown sugar to taste
Salt and pepper, to taste
10 oz. heavy cream
8 oz. whole unsalted butter
Pinch of nutmeg
In a medium to large pot over high eat, add olive oil blend, sweet potatoes and onions, sweat until caramelized. Add chicken stock and bring to simmer. Tie up all fresh herbs with butcher string and add to simmering soup. Once sweet potatoes are tender, with a slotted spoon remove potatoes from pot and place in a food processor. Strain off cooking liquid and set aside, disregarding herbs. Slowly add cooking liquid, butter, brown sugar, salt and pepper to taste to food processor and mix well. Pour pureed soup into another pot and bring to a low simmer, add heavy cream and butter. Simmer. Finish by sprinkling nutmeg.
Mmm, sounds good! I think I'll take the easy way out and just use my dried, ground spices and may try to just use my hand mixer in the pot rather than dirtying another pot. I may use Joshua's blender, though. I'm not sure what I'll do about the cream; I'll take any ideas! (I usually use yogurt for my dairy when I don't have goat's milk available, but I'm not sure about substituting yogurt for cream -- ??) Oh, and I'll probably leave out the brown sugar; I'll put a little honey or maple syrup, or even a little stevia, if it needs anything. It'll probably be next week, or at least the weekend, before I'll even have a chance to try it -- but maybe I can make it soon and let you know how it goes!
SWEET POTATO SOUP RECIPE
3 large sweet potatoes, diced
1 large white onion, diced
1/3 oz olive oil blend
16 ounces of chicken stock
1 small bunch-fresh sage
2 bay leaves
Couple sprigs of thyme
Light brown sugar to taste
Salt and pepper, to taste
10 oz. heavy cream
8 oz. whole unsalted butter
Pinch of nutmeg
In a medium to large pot over high eat, add olive oil blend, sweet potatoes and onions, sweat until caramelized. Add chicken stock and bring to simmer. Tie up all fresh herbs with butcher string and add to simmering soup. Once sweet potatoes are tender, with a slotted spoon remove potatoes from pot and place in a food processor. Strain off cooking liquid and set aside, disregarding herbs. Slowly add cooking liquid, butter, brown sugar, salt and pepper to taste to food processor and mix well. Pour pureed soup into another pot and bring to a low simmer, add heavy cream and butter. Simmer. Finish by sprinkling nutmeg.
Mmm, sounds good! I think I'll take the easy way out and just use my dried, ground spices and may try to just use my hand mixer in the pot rather than dirtying another pot. I may use Joshua's blender, though. I'm not sure what I'll do about the cream; I'll take any ideas! (I usually use yogurt for my dairy when I don't have goat's milk available, but I'm not sure about substituting yogurt for cream -- ??) Oh, and I'll probably leave out the brown sugar; I'll put a little honey or maple syrup, or even a little stevia, if it needs anything. It'll probably be next week, or at least the weekend, before I'll even have a chance to try it -- but maybe I can make it soon and let you know how it goes!
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