Sweet Potato Soup is one of my favorite dishs. Every winter I look forward to slurping it down with a bug hunk of toasted bread.
Sweet Potato Soup Items:
1 substantial red or orange yam or sweet potato, skins peeled, quartered and then chopped into 1/4 inch pieces
2 tablespoons of extra virgin olive oil
1/2 tsp . of salt
1/2 tsp . of ground fresh ground black pepper
1 bundle of mustard greens (leafy parts only), rinsed, leaves halved top to bottom, then cut across into 1/2-inch strips
1 small yellow or white onion, peeled, thinly sliced
4 cloves of garlic, peeled, finely diced
one tsp of mustard seeds
4 cups of vegetable stock, plus 1 cup of water
1 teaspoon of white vinegar
Pepper and salt to taste
Preparation:
Heat the oven to 425 degrees. Distribute the sweet potato portions on a parchment-lined cookie sheet. Sprinkle with 2 teaspoons organic extra-virgin olive oil, pepper and salt, throwing to mix. Bake, stirring every 15 minutes, up until the outsides are light golden brown, roughly 30-35 minutes. At the same time, heat 1 tbs of oil in a thick-bottomed soup pot over low to medium high heat.
Dump in the onion, the garlic and the mustard seeds. Bake, stirring occasionally, until the onion wilts and gets tender. Put in the remaining 1 teaspoon of oil, mustard greens. Keep on baking, stirring, 5 minutes more. Put in the soup stock. Heat to a boil; lower the heat to a simmer. Cook until flavors come together, about 10-15 minutes.Remove sweet potatoes from the oven, putting to one side 1/2 cup. Put the remaining sweet potatoes to the pot. Blend the reserved yams with one cup water in a blender until liquid. Add pureed mixture to the pot. Season with white vinegar, salt and pepper to taste. Simmer for five to ten min more or right up until the mustard greens reach the level of wiltdeness you prefer. Serve right away. Makes 6 helpings.
Sweet Potato Soup Items:
1 substantial red or orange yam or sweet potato, skins peeled, quartered and then chopped into 1/4 inch pieces
2 tablespoons of extra virgin olive oil
1/2 tsp . of salt
1/2 tsp . of ground fresh ground black pepper
1 bundle of mustard greens (leafy parts only), rinsed, leaves halved top to bottom, then cut across into 1/2-inch strips
1 small yellow or white onion, peeled, thinly sliced
4 cloves of garlic, peeled, finely diced
one tsp of mustard seeds
4 cups of vegetable stock, plus 1 cup of water
1 teaspoon of white vinegar
Pepper and salt to taste
Preparation:
Heat the oven to 425 degrees. Distribute the sweet potato portions on a parchment-lined cookie sheet. Sprinkle with 2 teaspoons organic extra-virgin olive oil, pepper and salt, throwing to mix. Bake, stirring every 15 minutes, up until the outsides are light golden brown, roughly 30-35 minutes. At the same time, heat 1 tbs of oil in a thick-bottomed soup pot over low to medium high heat.
Dump in the onion, the garlic and the mustard seeds. Bake, stirring occasionally, until the onion wilts and gets tender. Put in the remaining 1 teaspoon of oil, mustard greens. Keep on baking, stirring, 5 minutes more. Put in the soup stock. Heat to a boil; lower the heat to a simmer. Cook until flavors come together, about 10-15 minutes.Remove sweet potatoes from the oven, putting to one side 1/2 cup. Put the remaining sweet potatoes to the pot. Blend the reserved yams with one cup water in a blender until liquid. Add pureed mixture to the pot. Season with white vinegar, salt and pepper to taste. Simmer for five to ten min more or right up until the mustard greens reach the level of wiltdeness you prefer. Serve right away. Makes 6 helpings.
About the Author:
Vegetarian soul food chow chow recipe and breakfast cheese grits recipe are simply delicious.
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