Hello, friends -- please join me today as I prepare an easy but elegant dinner for guests. The first-course Sweet Potato Soup recipe is written out below. Printable recipes for the main-course Chicken Marbella and the 1950s Apple Crisp dessert are linked below. Thank you for being my dinner guest!
*Blue and White Dinner Napkins amzn.to/45NGBYa
*Y Peeler amzn.to/3tNsoNA
*Braising Pan with Lid amzn.to/3FAb552
Cutting Board: danswoodwork.com/
Chicken Marbella Recipe: silverpalate.com/recipe/store...
1950s Apple Crisp Recipe: www.agardenforthehouse.com/ap...
SWEET POTATO SOUP
Ingredients for about 12 servings as a first course, or 6 servings as a main course
2 tablespoons butter
2 tablespoons olive oil
2 onions, chopped
2 leeks, the white and tender green parts chopped
2 teaspoons minced garlic or 2 teaspoons garlic paste
1 kg or 2 lbs sweet potatoes, peeled and chopped
1 tablespoon ground cumin
4 cups (1 quart) unsalted chicken stock
1 1/2 teaspoons kosher salt
Grinds of black pepper
Garnish: a splash of heavy cream for each serving, plus grinds of black pepper
In a large soup pot or Dutch oven, heat the butter and oil over medium heat. When the butter melts, stir in the onions , leeks, and garlic.Lower the heat, cover the pot, and allow the vegetables to sweat until tender -- 5-10 minutes.
Stir in the sweet potatoes, cumin, chicken stock, salt, and pepper. Bring to a boil over high heat. Then lower the heat, partially cover the pot, and allow to simmer until the sweet potatoes are perfectly tender -- about 20 minutes. Cool for 10 minutes.
Working in batches if necessary, puree the soup to a smooth consistency in an electric blender. Return the soup to the (washed out) soup pot. When the soup has cooled to room temperature, cover and refrigerate it overnight.
When you are ready to serve, gently reheat the soup over low heat. Garnish each serving with a splash of heavy cream and, if you wish, grinds of black pepper.
Kevin Lee Jacobs
Box is 742
Valatie, NY 12184