Monday, January 3, 2011

Sweet Potato Vichyssoise

3 tbsp butter

4 leeks (white part only), well-rinsed, dried and sliced

6 cups chicken stock or canned broth

1½ cups dry white wine

3 large sweet potatoes, peeled and chopped

Grated zest and juice of 1 lime

1 cup milk

1 cup heavy or whipping cream

Salt and freshly ground pepper to taste

Slices of lime for garnish

Melt the butter in a large stock pot over medium heat. Add the leeks and saute until soft and transparent. Add the stock, wine and sweet potatoes. Heat to boiling.

Reduce heat and simmer until the potatoes are tender, about 20 minutes. Stir in the lime zest and juice, milk and cream. Season to taste with salt and pepper.

Puree the soup in batches in a blender or food processor until very smooth. Gently heat and serve with slices of lime floating on top. Serves 6.

Source: The Silver Palate Good Times Cookbook (If you buy it HERE through Mrs. Meade's portal, you'll help me pay the rent. Thanks!)

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