Friday, April 16, 2010

Sweet Potato Soup by Chuck

I love watching Chuck's Day Off (very handsome chef who shows u how he prepares food in his restaurant during his day off)
besides the fact that he is good looking and humble and talented and successful, the food he cooks are not that complicated and looks absolutely heavenly!

Tried one of his Sweet Potato Soup and it is really easy to make

so creamyyyyyy

For dinner, i just made a simple teriyaki chicken salad, with hardboiled eggs, dinner rolls and the appetizing soup. I was so happy with the result!

This is the original recipe from the website (listed below) and it is so simple, anyone can make this!

Sweet Potato Soup (serves 6-8)

The Sweet Potato Soup
3 large sweet potatoes, cut in chunks
 3 leeks which i replaced with 1 onios, roughly chopped
Pinch of sea salt and fresh ground black pepper
Nub of butter
6 cups (1.5 L) chicken stock
2 cups water (500 mL)

Peel and quarter the sweet potatoes.
Wash leeks well and drain, remove any damaged outside peel, remove the hairy white tips from the end, and cut leeks into one-inch slices (leave one three-inch section aside to be fried later for the garnish).
Soften leeks in a large pot with a nub of butter, the salt and pepper. Do not brown.
Add six cups of stock or water
Add sweet potatoes and bring to a boil. Reduce heat to medium and boil until cooked through - just softer than fork tender. Using an immersion blender, purée the ingredients until they are thoroughly blended.
Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper as needed. Place in a bowl and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.

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