A relaxing version of my sweet potato soup recipe from this week's episode on soup basics. Here is the written recipe:
Sweet Potato Soup
Ingredients:
2 large sweet potatoes, baked and peeled (approximately 2 cups)
2 links of cured chorizo, cut into matchsticks
1 leek, cleaned and finely sliced
1 red bell pepper, diced
1 celery stalk, finely diced
3 cups chicken or vegetable stock
1 cup heavy cream
2 tablespoons Cajun spice blend (or to taste)
Olive oil for cooking
Salt and pepper to taste
Fresh scallions and parsley for garnish
Instructions:
Begin by crisping up the chorizo in a large pot or Dutch oven with a drizzle of olive oil over medium heat. Once the chorizo is crispy, remove it from the pot, and set it aside. Keep the rendered chorizo oil in the pot for cooking the aromatics.
Add the finely sliced leeks to the pot with the chorizo oil. Sauté the leeks until they become translucent.
Add the diced red bell pepper and finely diced celery to the pot. Continue to cook over medium heat, allowing the vegetables to soften.
If desired, you can toast the Cajun spice blend in the pot with the aromatics for about a minute to release its flavors.
Pour in the chicken or vegetable stock and add the baked and peeled sweet potatoes. Bring the mixture to a simmer, ensuring the sweet potato is heated through.
Use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, transfer the soup to a regular blender in batches and blend until creamy.
Return the blended soup to the pot and stir in the heavy cream. Remove the pot from the heat.
Season the Sweet Potato Soup with salt and pepper to taste. Adjust the seasoning and Cajun spice blend as needed to suit your preferences.
Serve the Sweet Potato Soup hot, garnished with the reserved crispy chorizo matchsticks, chopped scallions, and fresh parsley.
Негізгі бет Sweet Potato Soup - ASMR Version
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