Sunday, September 30, 2012
The Flavors of Autumn
Spicy Sweet Potato Soup
I Sauteed 1 large Onion with a little olive oil
I steamed several peeled, cubed sweet potato's
Once both were soft I combined in a stock pot with several cups of chicken stock and the water from the steamer. I added salt, black pepper and curry powder to taste and brought to a boil.
In the same skillet I used for the onion I Sauteed several Bosc pears which I peeled, cored and sliced with 2 tablespoons of butter. I added one diced hot banana pepper as well as a diced sweet bell pepper. I sauteed until everything began to soften then I added several pinches of brown sugar and 3/4 cup of half & half. (cream would be even better but I was using what I had on hand) Once everything is heated through I combined into the stock pot and with a stick blender (mine broke so I processed mine in a blender in several batches) puree until you have a thick creamy consistency. The soup has a nice balance of sweetness from the pears and brown sugar, a creaminess from the potatoes and half & half, along with a hint of heat and spice from the curry powder and diced hot pepper. The best part is all of these help balance each other out and none of them were overwhelming. Everyone including my father in law and Alex enjoyed it, which equals success in my book! I served each bowl piping hot with a dollop of sour cream and sprinkled with fresh diced peppers.