Author Notes
A fall/thanksgiving soup —David
Ingredients
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4
large sweet potatoes, peeled and cut into 1 inch chunks
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4 tablespoons
butter
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4 tablespoons
dark brown sugar
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6 tablespoons
dark rum
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1
medium onion, coarsely diced
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3
bay leaves
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1/4 teaspoon
dried thyme leaves
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2 quarts
chicken stock
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2 cups
cream
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pinch
fresh grated nutmeg
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pinch
sugar
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pinch
lemon zest
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2 teaspoons
Ras El Hanouf (or moroccan curry powder)
Directions
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Combine 2 T melted butter, brown sugar, 1 t Ras El Hanout, and 3 T rum. Toss potatoes with this and place on cookie sheet in 400 degree oven. Roast until potatoes are tender, about 20 minutes. If they start to burn lower level of cookie sheet
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In soup pot melt 2 T butter and add onion. Cook until soft. Add remaining Moroccan spice, bay leaves and thyme. Add stock and simmer.
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Add potatoes to stock and simmer 5 minutes. Puree with immersion or regular blender(after removing bay leaves) Add one cup of cream and simmer.
Add fresh grated nutmeg just before pouring into bowls
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For rum cream whip 1 cup cream with 3 T rum and pinch of sugar and zest. Whip until just stiff and refrigerate.
Top soup with cream
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