I am hunting for a recipe for cold sweet potato soup. Can anyone out there help me?!
Answers:
Iced Sweet Potato Gazpacho
1 14-ounce can sweet potatoes,
drained and diced , in all
2 cups chicken stock
1/4 cup white balsamic vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 to 1 teaspoon cayenne, to taste
2 cups yellow tomatoes, chopped
1 cup red tomatoes, chopped
1 cup red bell pepper, diced
1 cup cucumber, peeled and diced
1 cup red onion, chopped
2 slices garlic bread, cubed (about 1 1/2 cups)
1/4 cup finely chopped parsley
1/4 cup chives, plus additional for garnish
3 tablespoons olive oil
Place half the sweet potatoes, chicken stock, vinegar
and garlic in a blender!. In a large bowl, mix together
the tomatoes, pepper, and onion!. Add half this
mixture to the blender, and reserve the other half for
garnish!. Add 1/4 cup of the garlic bread cubes to the
mixture in blender!. Process on high until mixture is
fairly smooth!. Remove from blender and stir in
parsley and chives!. Chill in freezer until very slightly
icy!. Stir remaining diced sweet potatoes into the
reserved vegetable mixture, and chill in refrigerator!.
When ready to serve, pour blended mixture into small
serving bowls!. Garnish with the chilled chopped
vegetables and the remaining garlic bread cubes!.
Drizzle a little olive oil over each serving, and garnish
with additional chives, if desired!.
nfd?Www@FoodAQ@Com
1 14-ounce can sweet potatoes,
drained and diced , in all
2 cups chicken stock
1/4 cup white balsamic vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 to 1 teaspoon cayenne, to taste
2 cups yellow tomatoes, chopped
1 cup red tomatoes, chopped
1 cup red bell pepper, diced
1 cup cucumber, peeled and diced
1 cup red onion, chopped
2 slices garlic bread, cubed (about 1 1/2 cups)
1/4 cup finely chopped parsley
1/4 cup chives, plus additional for garnish
3 tablespoons olive oil
Place half the sweet potatoes, chicken stock, vinegar
and garlic in a blender!. In a large bowl, mix together
the tomatoes, pepper, and onion!. Add half this
mixture to the blender, and reserve the other half for
garnish!. Add 1/4 cup of the garlic bread cubes to the
mixture in blender!. Process on high until mixture is
fairly smooth!. Remove from blender and stir in
parsley and chives!. Chill in freezer until very slightly
icy!. Stir remaining diced sweet potatoes into the
reserved vegetable mixture, and chill in refrigerator!.
When ready to serve, pour blended mixture into small
serving bowls!. Garnish with the chilled chopped
vegetables and the remaining garlic bread cubes!.
Drizzle a little olive oil over each serving, and garnish
with additional chives, if desired!.
nfd?Www@FoodAQ@Com
Heat 2 tbsp oil in pan over medium heat!.
Add 2 medium chopped onions, stir & cook 3-4 minutes until soft!.
Add 2 cloves of garlic chopped, & 2 lbs 1" cubed sweet potato!.
Cook stirring for 2 minutes, add 6 cups hot vegetable or chicken stock!.
Optional grated peel & juice of an orange, & 2 tbsp fresh thyme!.
Cover & simmer for 20 minutes, until potato is tender!.
Transfer to a blender in batches, or use an immersion blender!.
Alternatively, mash in a bowl with potato masher until smooth!.
Add 1 cup of milk, season with salt & pepper to taste, & chill!.Www@FoodAQ@Com
Add 2 medium chopped onions, stir & cook 3-4 minutes until soft!.
Add 2 cloves of garlic chopped, & 2 lbs 1" cubed sweet potato!.
Cook stirring for 2 minutes, add 6 cups hot vegetable or chicken stock!.
Optional grated peel & juice of an orange, & 2 tbsp fresh thyme!.
Cover & simmer for 20 minutes, until potato is tender!.
Transfer to a blender in batches, or use an immersion blender!.
Alternatively, mash in a bowl with potato masher until smooth!.
Add 1 cup of milk, season with salt & pepper to taste, & chill!.Www@FoodAQ@Com
This is based on Pumpkin soup, serve hot or cold!.Www@FoodAQ@Com
Ingredients
- 4 pounds 4 large sweet potatoes, unpeeled and quartered
- 1 large onion, chopped
- 3 cups carrots, peeled and chopped
- 1 cup celery stalks, chopped
- 5 cups chicken broth
- 1 tablespoon canola oil
- 1/2 teaspoon thyme leaves
- 1 pinch freshly ground nutmeg, a few grinds
- 1/2 teaspoon ground cumin
- 12 tablespoons feta or blue cheese crumbles as garnish
salt and pepper to taste
Fill a 5 quart or similar-sized pot with enough water to cover the chunks of potatoes and add 1 teaspoon of salt to the water!. Bring to a low boil and place unpeeled potatoes into pot of boiling water!.
Cook until tender!. Drain potatoes and water from pot using a colander!. When potato chunks have cooled, remove potato skins by hand!.
Using the same 5 quart pot, add oil, carrots, onions, and celery!. Set burner on medium heat!. Sauté ingredients until soft!. Add broth and sweet potatoes!. Bring to a full boil and then reduce heat and simmer for 40 minutes!.
Add seasonings to taste while simmering!. Add extra water or chicken broth, if the consistency is too thick!. With an immersion blender or food processor, purée until almost smooth!.Www@FoodAQ@Com
- 4 pounds 4 large sweet potatoes, unpeeled and quartered
- 1 large onion, chopped
- 3 cups carrots, peeled and chopped
- 1 cup celery stalks, chopped
- 5 cups chicken broth
- 1 tablespoon canola oil
- 1/2 teaspoon thyme leaves
- 1 pinch freshly ground nutmeg, a few grinds
- 1/2 teaspoon ground cumin
- 12 tablespoons feta or blue cheese crumbles as garnish
salt and pepper to taste
Fill a 5 quart or similar-sized pot with enough water to cover the chunks of potatoes and add 1 teaspoon of salt to the water!. Bring to a low boil and place unpeeled potatoes into pot of boiling water!.
Cook until tender!. Drain potatoes and water from pot using a colander!. When potato chunks have cooled, remove potato skins by hand!.
Using the same 5 quart pot, add oil, carrots, onions, and celery!. Set burner on medium heat!. Sauté ingredients until soft!. Add broth and sweet potatoes!. Bring to a full boil and then reduce heat and simmer for 40 minutes!.
Add seasonings to taste while simmering!. Add extra water or chicken broth, if the consistency is too thick!. With an immersion blender or food processor, purée until almost smooth!.Www@FoodAQ@Com
Well, I don't see why you couldn't whisk in a cup or so of mashed, cooked sweet potatoes into this soup!. The flavors are complimentary of each other!.
Cold Peach Soup
Makes 6-8 servings!.
1 cup water
1/4 cup sugar
1 tsp!. whole cloves
1 cinnamon stick
1? tsp!. cornstarch
2 cups white wine
2? lbs!. frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
Whipped cream and fresh mint for garnish
1!. Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup!. Strain and return to pot!.
2!. Add cornstarch to white wine, stirring to dissolve!. Add wine mixture to syrup!. Bring to a boil and then cool!.
3!. Purée peaches and add to cooled syrup mixture!. Stir and chill!. Mixture will be thick!.
4!. Serve with a dollop of whipped cream and top with fresh mint!.Www@FoodAQ@Com
Cold Peach Soup
Makes 6-8 servings!.
1 cup water
1/4 cup sugar
1 tsp!. whole cloves
1 cinnamon stick
1? tsp!. cornstarch
2 cups white wine
2? lbs!. frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
Whipped cream and fresh mint for garnish
1!. Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup!. Strain and return to pot!.
2!. Add cornstarch to white wine, stirring to dissolve!. Add wine mixture to syrup!. Bring to a boil and then cool!.
3!. Purée peaches and add to cooled syrup mixture!. Stir and chill!. Mixture will be thick!.
4!. Serve with a dollop of whipped cream and top with fresh mint!.Www@FoodAQ@Com