AND some like it cold. One of the many things I like about spring is one day hot; one day chilly. Here are two soups to fit both days. First, a cold Ginger-Infused Sweet Potato Coconut soup. I make a lot of soups using coconut milk rather than cream. The coconut flavor is subtle and adds just as much creaminess as heavy cream.
GINGER-INFUSED SWEET POTATO
WITH BOURBON CREAM AND MAPLE PECANS
3 large sweet potatoes, peeled and cubed
1 shallot, diced
2″ knob fresh ginger root, peeled and chopped
4 cups rich chicken stock
1 can coconut milk
Sprig of fresh sage
Salt/Pepper to taste
|Notice the chicken stock has turned to gelatin…
that means lots of goodies and lots of flavor!
Add potatoes, shallot, ginger root and fresh sage to a large soup pot. Cover with 4 cups rich chicken broth. Add salt/pepper. Bring to a rolling boil, then reduce heat to medium and simmer 45-50 minutes until potatoes are very tender.
Remove sage. Let cool slightly and stir in coconut milk. Blend until soup is very smooth and silky. Add either more water or broth until you have a good consistency. I wanted this soup to be thick so didn’t add any additional liquid to the soup. Chill and serve with Bourbon Cream and Maple candied pecans. You can also serve this soup hot, but I think it is more interesting as a cold soup.
TO MAKE BOURBON CREAM:
Add 1 Tbsp. bourbon to 1/3 cup heavy cream. I used Mexican Crema, which is a little lighter than heavy cream with a delicious flavor. Season with a dash of salt and white pepper.
TO MAKE MAPLE CANDIED PECANS:
Heat 1 Tbsp. butter in a small skillet until bubbling. Add 3/4 cup chopped pecans and 1 Tbsp. Pure Maple Syrup. Stir until nuts are coated.
|My friend Diana Makes ready to dig in to soup and salad!
I served the soup with Baby Arugula Salad. To the arugula I added Blue Cheese, sliced Baby Beets and more of the Maple Candied pecans. I dressed the salad with a (store-bought) ginger dressing.
On those spring days when it feels more like February here is a soup to warm your soul. It is hearty, rustic and has a wonderful old world feel. I got this recipe from my friend Debby Vis. As with all soups take lots of liberties to put your ‘stamp’ on it! I think it would be delicious with rabbit instead of chicken and will try that next time.
1 lb. hot Italian Sausage, cut into 1″ chunks
1 Tbsp. olive oil
Chicken legs and thighs (I used 4 of each.)
1 large onion, roughly chopped
2 large garlic cloves, chopped
4 cups rich chicken broth
1 bottle white wine (Deb used 2 bottles and it was delicious!)
12 small red potatoes left whole
4 carrots, roughly chopped
1 lb. mushrooms, chopped (I used baby portabellas.)
2 zucchini, sliced
Broccoli, crowns removed, stems chopped
1 cups parsley divided; 1/2 to cook down and 1/2 fresh to garnish
1 can cannellini or other bean, rinsed and drained
Hot Pepper flakes
In a large skillet brown the sausage in 1 Tbsp. olive oil. Remove from pan. Liberally salt and pepper chicken. Brown chicken pieces in same pan. Add meat and all veg except broccoli crowns to a large soup pot. Cover with 4 cups chicken stock and 1 bottle of vino. Bring to a boil, then reduce heat and simmer for 45 minutes. Add cannellini beans, broccoli crowns and taste for seasoning. Cook another 15 minutes. Serve with the last 1/2 cup freshly chopped parsley and parmesan cheese.
You may also add greens, such as spinach, escarole, kale and any type of bean.
That’s all for today…I only have 2 more radiation treatments and then will be CANCER FREE! My hair is slowly growing back and I am looking forward to life returning to normal!
|Even the cook gets to enjoy a martini on a Friday night!
TUNE IN AGAIN SOON FOR
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