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Savory Sweet Potato and Leek Soup


Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Makes: 3-4 servings
Ingredients
• 1 lb sweet potatoes
• 8 oz leeks
• 2 cups whole milk
• 1 cup chicken stock
• 1 cup water
• 3 tbsp finely minced celery leaves
• 1/4 tsp pepper
• 1/4 tsp allspice
• 1 Tbsp all purpose flour
• 2 Tbsp butter
• Half cup chopped chicken (OPTIONAL)
Preparation
1. Peel the sweet potatoes and cut them into approximately 1/2 inch cubes. Cut the green tops and stem ends from the leeks (save the green tops for flavoring stocks), quarter stalks lengthwise, and cut them into 1/2 inch pieces.
2. Heat the milk, stock, and water in a soup pot or large saucepan. Add the sweet potatoes, leeks, celery, pepper, and allspice. Bring just to a boil, reduce heat, cover, and simmer for 15 minutes or until sweet potatoes are just tender.
3. Make a rue by mixing melted butter and flour in a small sauce pan (over low heat) until pasty. Ladle in a half cup of the soup (liquid only).Stir until mixture is smooth. Add to the soup and let it cook for a minute until thickened, stirring very well.
4. Remove the pot from the heat, stir in chopped chicken and serve.
Note: If the sweet potato peels are relatively unblemished, you can make them into a garnish for your soup by cutting them into thin strips and frying them in about 1/4 inch of hot oil until lightly browned. Drain on paper towels and toss with a little salt.