Sunday, 22 June 2008

Souper Sunday

Seems like things are going a bit haywire in my neck of the woods. Very sick kiddies in hospitals, very sick MIL in hospitals, crazy viruses left, right and centre and general Major Familial upheaval.

I'm sure the chaos fever will break soon and give us all a moments pause to take stock.

In the meantime ... things to do with stock (I promise that pun was not planned...)

Roasted Sweet Potato and Nutmeg Soup

1 very large sweet potato (1 kg approx)
25 grams butter or oil
1 large brown onion, chopped finely
2 sticks of celery, chopped finely
1+ litre of vegetable stock
200ml coconut milk
1/2 teaspoon of freshly grated nutmeg (or to taste - freshly grated always seems more pungent)
Salt and Pepper (optional)

Preheat oven to 200 degrees C.

Place whole unskinned sweet potato on a tray or roasting pan and roast in oven for an hour or until cooked (ie. can be pierced with a skewer through the thickest part easily). It will dribble and ooze so you might want to use foil or a baking sheet underneath. Cool slightly.

Melt butter in a large saucepan and add onion and celery. Saute over medium heat until onion is translucent (caramelise a little if you like). Add stock and slowly bring to boil. Meanwhile peel cooled sweet potato and chop roughly (skin ought to just slip off - and discard any woody or stringy bits, darkish bits are OK though). Add to stock. Simmer for a little while till everything is soft and mushy. Remove from heat, cool slightly and process with a blender till smooth.

Add coconut milk and nutmeg, heating gently (Do not boil). Season to taste.

Ladle into warm bowls and garnish with toasted shredded coconut and chopped chives if you so desire!

(adapted from a Vogue Entertaining recipe I believe from so many years ago I cannot be sure)

Post "Post Script" - although a favourite recipe, I'm afraid it tragically fell into the "you wish" category today - laziness opting instead for re-heated Thai takeaway. But I assure you it is super soup... mtc (more to come)

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