Sweet Potato Soup
The day after my birthday, I start thinking about Thanksgiving. A giant meal, a great parade, the fancy silver, wine, and board games. What is not to love? We feel especially thankful this year for our little family; we have a happy, healthy baby who has brought us so much joy. And we can’t wait to share the festive season with this magical little butt munch. The division of labor for the holiday of feasting was established long ago, when we did most of our cooking on hot plates. Malcolm is firmly in charge of the bird. Even after once stuffing a turkey with ostrich meat, I continue to have great confidence in his ability to turn out a juicy and delicious focal point for the meal. When he was put in charge of sides, he and a college friend decided to add a packet of ramen noodles to instant mashed potatoes for a starch that clings to your insides for at least a dozen years. So I’ve taken over the accompaniments. Those are my favorite anyway.
What can I say about stuffing? It is the light of my life. I could eat it every day. I would marry it and have a thousand of its babies. Stuffing, you complete me. I haven’t decided which version I’m doing yet, but I have had a few ideas about dessert. But I’m getting ahead of myself. We’ll start with the soup. I also plan to post a great salad recipe I’m working on and maybe a special cocktail. But, the soup! It’s very good soup. The color is gorgeous, the texture velvety-smooth. It’s rich even though it only has a kiss of cream. And I love the smoky-spicy chipotle powder with sweet potato. You could finish this soup with a sprinkling of candied walnuts or pecans, melted bleu cheese topped crostini, or a drizzle of chili oil. I think a hint of lime would adds a perfect, unexpected tart kick. Good vinegar would work well here, also. I’m all about traditions with a twist. What’s on your menu this year?
Sweet Potato Soup
- 1 tablespoon butter
- 1 sweet white onion, diced
- Kosher salt and ground black pepper
- 1 large sweet potato, peeled and chopped
- 1 tart apple, peeled and chopped
- 1/4 teaspoon ground ginger
- 1/8 teaspoon chipotle powder
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Squeeze of lime, optional
In a large soup pot, melt the butter over medium-high heat. Add onions and saute for 5 minutes. Season with salt and pepper. Add the potato, apple, ginger and chipotle powder and stir to combine. Pour in 2 cups of water and bring to a simmer. Reduce the heat and cover, cooking on low, 45 minutes. When the potatoes are very soft, blend until smooth. Pour in chicken broth and heavy cream. Season with salt to taste. If desired, add a squeeze of lime.