Thursday, February 2, 2012

Roots Bloody Roots

Winter is a time for soup. It is also the season of all the things that have grown under the soil, and that keep so well. Therefore, today:

Sweet Potato Soup

1 kg sweet potatoes
1 large red onion
1 small piece of fresh ginger, peeled
1 liter of vegetable broth
50 g butter
some cream cheese or similar

Heat some butter or oil in a pot. Peel the onion, cut into pieces (it doesn't have to be Julienne; we will eventually just run this through the blender), add to the hot butter. Peel the sweet potatoes and cut them into smallish bits. The smaller the pieces, the shorter the cooking time. Add to the pot, along with the ginger, and let fry in the butter for a little while. Stir from time to time, so that nothing burns. I sometimes sprinkle everything with a bit of sugar, which slightly caramelises in the process. Not that the end product needs to be any sweeter, mind you. Add the broth, and cook everything for about 20 minutes.
Turn off the heat, and puree the contents. Stir in the butter. Serve with a little island of cream cheese in the middle.

There is no picture of the soup. Soup always looks the same. If it helps, this one should be orange ;)

You know, instead, enjoy watching this.

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