Wednesday, March 18, 2009
Roasted Sweet Potato Soup with Ginger-Braised Leeks and Spicy Chicken Sausage
To celebrate my return to the living and as another ode to my cooking hero, Charlie Trotter, I made this delicious soup that had even the typically skeptical Kuzak singing its praises. The roasted sweet potato soup is great on its own, but the garnishes add extra flavor density to the recipe. The leeks in particular are quite divalicious, slow cooked and fabulously tender. If you ask me, this winter soup is a must try recipe sure to impress anyone who tastes it.
Domestic Diva's Roasted Sweet Potato Soup with Ginger-Braised Leeks and Spicy Chicken Sausage
5 sweet potatoes halved
4 cups chicken stock
1/4 cup olive oil plus 3 tbsp
1 garlic clove
1 tbsp ginger
1 tsp chili flakes
2 leeks (white parts only) chopped into 1/4 inch slices
1 spicy chicken sausage chopped into 1/4 inch round slices
salt and pepper to taste
To roast the sweet potatoes, preheat the oven to 425 degrees. Rub the potatoes with 1 tbsp olive oil and then salt and pepper them.
Place them in a heavy bottomed pan cut sides down. Fill the pan with 1/2 inch of water. Roast for 4o minutes, or until cooked through and tender. Remove from oven and allow to cool.
Scoop the sweet potatoes out of their skins and place in a blender. Add 3 cups of stock, the 1/4 cup olive oil, the chili flakes and the garlic glove. Puree until smooth. Place in a pot on the stove top. Warm over medium heat for about 10 minutes. Salt and pepper to taste.
To make the braised leeks, heat 2 tbsp olive oil in a pan over medium heat. Add the leeks, sauteing until translucent, about 10 minutes.
Then, add the ginger and 1 cup of chicken stock. Simmer for 25 minutes or until the liquid is absorbed. Salt and pepper to taste.
To make the sausage, add them slices to a pan and quickly saute them until cooked.
To plate, add the soup to a bowl.
Then place some leeks in the middle of the bowl.
Top with the sausage and enjoy!