by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 pound white sweet potato Ask a question about this ingredient
1 pound orange sweet potato Ask a question about this ingredient
2 medium red onions Ask a question about this ingredient
1 big leek, only white part Ask a question about this ingredient
2 garlics, green part removed Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
3 cups vegetable stock Ask a question about this ingredient
1/2 cup orange juice freshly squeezed (choose sweet oranges) Ask a question about this ingredient
2 ounces butter Ask a question about this ingredient
2 inches fresh ginger Ask a question about this ingredient
salt Ask a question about this ingredient
1 dash freshly ground nutmeg Ask a question about this ingredient
pepper freshly ground Ask a question about this ingredient
2 pinches chilli flakes for garnish Ask a question about this ingredient
1 tablespoon fresh cilantro chopped for garnish Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil for garnish Ask a question about this ingredient
1/2 cup canola oil for frying the sweet potatoes Ask a question about this ingredient
2 pinches Maldon salt for garnish Ask a question about this ingredient
In a pan over medium heat, put the milk and bay leaf and let simmer for 5 minutes. Set aside and let infuse. Wash and dry the cilantro leaves, chop and set aside.
Ask a question about this stepWarm up your vegetable stock and keep it on a low simmer.
Ask a question about this stepPeel and wash the sweet potatoes. If you prefer you can use only orange or only white sweet potatoes, you choose. From the orange sweet potato cut 3/4 cup of straw thin potatoes with a lemon zester. Put them in a bowl with cold water and set aside. Cut the remaining potatoes in small cubes, wash and put in a bowl with cold water.
Ask a question about this stepChop the onions and crush the garlics removing the green part from the inside. Cut the bottom of the leek with the roots, remove the outer leaf plus the dark green part of the top. On a chopping board, slice the leek down the middle and then slice in 1/2 inch pieces. Put in a bowl under running cold water and wash thoroughly to remove any sand attached. Drain and set aside. Peel the ginger and cut it up in pieces.
Ask a question about this stepIn a large enough pot, over medium heat, melt the butter cut up in pieces. As soon as it starts to sizzle add the onions, leeks and garlic, and stir until the onion is translucent. Watch the heat so it doesn't burn any of the vegetables as it will make the soup taste bitter. Add the drained potatoes cut up in cubes, stir all the vegetables together for 2 minutes. Add the milk infused with the bay leaf and enough vegetable stock to cover the vegetables. Keep the remaining vegetable stock warm.
Ask a question about this stepCover the pot and simmer over low heat about 25 minutes until the potatoes are cooked. Add salt, freshly ground black pepper and the nutmeg.
Ask a question about this stepDiscard the bay leaves and put the soup in a food processor or use a hand held immersion blender and blend very well until creamy. Add the orange juice and blend again. If the soup is too thick add some more vegetable stock. If it's too thin let it simmer over low heat, without lid, until you obtain the right consistency.
Ask a question about this stepStrain the soup over a clean pot, through a medium mesh sieve, pressing with the back of a ladle. Discard all the fibrous parts that remain mainly from the ginger and the leek.
Ask a question about this stepCheck the seasoning. Set aside and keep warm.
Ask a question about this stepIn a medium pan bring te canola oil to a boil. Pat dry the finely shredded orange sweet potato in a clean tea towel and fry until just barely golden. Drain on kitchen paper towel. Keep warm.
Ask a question about this stepHeat up the soup, pour in plates, sprinkle some cilantro, add in the middle of the plate the fried sweet potatoes, sprinkle with Maldon salt and chilli flakes, add a drizzle of Extra Virgin Olive Oil and serve immediately.
Ask a question about this stepEnjoy as much as we do!
Ask a question about this stepI love all the flavors in this soup, but I'm most excited by the contrasting textures you created.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
this sounds wonderful!