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Sweet Potato Soup
Used with permission from CRU Restaurant located in Vancouver, B.C.
Sweet Potato Soup. Serves 4-6 people
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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1 large onion
1 small celeriac
2 carrots
4 sweet potatoes
5 cloves of garlic
1 cup white wine
1 litres vegetable or chicken stock, enough to cover the vegetables
1/4 lb unsalted butter
2 Tbsp oil
Salt to taste
Bouquet Garni
4 sprigs of Thyme
1 Tbsp coriander seeds
2 tsp black peppercorns
2 tsp all-spice
1 tsp green cardamom
3 cloves
1 tsp fennel seeds
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Instructions:
- Peel the onion, celeriac, carrots and the sweet potatoes and cut into 1 inch pieces
- Heat a large pot with the oil and add in all of the cut vegetables and the garlic, cook for 5 minutes on medium-high heat to achieve a little bit of browning on the bottom of the pot
- Sprinkle the vegetables with a generous pinch of salt and then add the white wine and continue to cook until the wine has been absorbed by the vegetables
- Add the stock and bring to a boil, then reduce the heat and allow the soup to simmer until the vegetables are tender
- Combine all the ingredients for the bouquet garni and wrap them up in cheesecloth and add to the soup while it is simmering
- When the vegetables are tender, remove the soup from the heat and allow it to cool for 15 minutes, then puree with the butter in a blender and strain through a fine mesh strainer
- Adjust the seasoning of the soup with some salt and serve
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