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1 cup whipping cream
1/2 cup crème fraîche
2 tablespoons minced peeled fresh ginger
1 1/2 teaspoons grated orange peel
3 1/2 pounds red-skinned sweet potatoes (or yams), peeled, cut into roughly
1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
10 cups canned low-salt chicken broth
1 1/3 cups orange juice
salt and pepper to taste
2 tablespoons chopped fresh parsley
Mix cream, crème fraîche, half the ginger and the orange peel in a medium bowl.
Let stand until thickened, about 3 hours (otherwise, it will be runny when put
in soup). After it has thickened, cover crème fraîche and refrigerate.
Preheat oven to 400°F. Arrange sweet potatoes on baking sheet. Roast until very
tender and starting to brown, stirring occasionally to avoid bottoms from
burning, about 30 minutes.
Melt 4 tablespoons butter over medium heat. Add leeks, celery and remaining half
of ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted
sweet potatoes and sauté 2 minutes. Add broth and orange juice. Season with salt
and pepper. Bring mixture to boil. Reduce heat and simmer until leeks and celery
are very tender, about 20 minutes.
Puree soup in food processor, working in batches if necessary. Return soup to
pot. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.)
To serve, bring soup to simmer. Ladle into bowls. Spoon small dollops of crème
fraîche atop soup. Draw skewer through crème fraîche to form design. Sprinkle
with parsley.
Serves 12 as a starter.
Sweet Potato Soup with Orange Creme Fraiche