We don't get too many snow days in Alabama, but I notice that when we do, we make the most out of it. We drive like maniacs, get stuck in ditches, buy every single store within a 5 mile radius out of their milk and bread, and celebrate school/work getting shut down for at least two days. But you know what I also noticed? Snow days bring people together just like a good comfort meal. Last Wednesday we had between 8 and 12 inches of snowfall and everyone came out of their warm homes to play. It was dark; the whir of four wheelers could be heard going up and down the street, the red brake lights were twinkling in the distance. We live at the bottom of a small mountain, so we had the pleasure of watching cars trying to make their way up and wishing them luck. Neighbors from down the road showed up. Neighbors and strangers alike waved and said hello. It was just like getting together with a big group of friends for a good meal. We ended up making home made pizza, Rice Krispie treats, and watched movies.
Yesterday, we had a BEAUTIFUL 65-70 degree day. My little boy and I went outside and played a while and I opened some windows. 4:30 this morning found us awake with our beagle barking, his way of letting us know he was getting COLD! I went outside to check on him and got ice stuck in my hair. It was sleeting! Needless to say, we had another day stuck in the house. The sleet and freezing rain made me crave something warm and comforting! I broke out the sweet taters and got to work. I have made this soup before but I honestly have to say today's batch was probably the best one I have made so far! This is a recipe by Cooking Light, it was in my 2013 November issue and I loved it from the first taste. I have made a tiny little tweak to it to make it more creamy, nixed the Parmesan cheese, and added avocado. You can make it either way you'd like (with or without cream). It's still great!
Extra Creamy Sweet Potato Soup
Very Slightly Adapted Recipe by Cooking Light
Ingredients:
2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1/2 of a 7 oz container of Alouette Crème Fraîche (more or less for creaminess, I use the 1/2 container)
1 avocado, sliced or chopped (optional)
Method:
Part 1:
1.) Wash and slice sweet potatoes in half.
2.) Place the potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water and cover with plastic wrap.
3.) Microwave on high for 15 minutes or until the potatoes are tender.
4.) Peel the skins off the potatoes or scoop the potato out of the skin to avoid burning. (It's happened. ;) )
Part 2:
1.) Heat a saucepan over medium-high heat. Add oil and swirl to coat.
2.) Add onion and sauté for one minute.
3.) Stir in cumin and red pepper and add the stock to the pan. Bring the stock to a boil.
4.) This next step can be done one of 2 ways. I use the first method. Place potatoes in the broth and using a Cuisinart Smart Stick hand blender (or similar), place over one of the potato halves, and pulse using the high button. I have a method where I pull up slightly and place over the same spot and pulse again, then move on over the rest of the potatoes. Continue doing this until all the potatoes are processed until smooth. Sprinkle in the salt and spoon in the Crème Fraîche and pulse again until blended and smooth.
The other way to do this is to use a blender and blend the soup in batches. Just make sure to allow steam to escape by removing the plastic part of the blender top, and place a towel over to avoid splatters. Spoon into bowl and garnish with more Crème Fraîche, chopped avocado, and crispy crumbled bacon. The result is a wonderfully warm, creamy tasty soup. Enjoy! This recipe makes 6 servings.
Thank you so much for looking! Now go warm up some YUM!
As always, I value your comments, questions, thoughts, and ideas.
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