Fwd: Sweet Potato?Star Anise Soup with Ginger Cream

[Guest guest]

Guys, I wanted to actually make this before sharing it and I'm here t'tell ya, it's SUBLIME and a perfect fit for the Vitamix. Of course, I tweaked it a bit...because that's who I am.

I used the same amount of sweets called for (you want what are called "yams" for this, even though they really aren't) but I baked rather than boiled them. As per a recipe posted at Fairway Market, I scrubbed them, let them dry, then pierced them with a fork all over, rubbed them with olive oil, then with salt (I used Maldon's Smoked) and fresh-ground pepper, then roasted at 425º F for an hour and 15 minutes or so (another 15 minutes is fine if your sweets are enormous), then just scraped out the flesh and ate the skins.

Except for what goes into the crème fraîche, don't bother microplaning the ginger--it's a pain and it's going to be puréed anyway. Just chop it up a little and follow the recipe (again, I used the Maldon's salt, and a four-pepper blend) but don't add the sweets to the stock--just let it simmer without them according to the recipe (this makes removing the star anise pods a snap, too). Then just dump everything but the cream into the Vitamix and let 'er rip until it's really hot--add the cream through the lid at a lower speed (the container is just large enough). It's DELICIOUS--enjoy!

Sweet Potato?Star Anise Soup with Ginger Cream

Recipe

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OCTOBER 19, 2010

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Sweet Potato–Star Anise Soup with Ginger Cream By Aida Mollenkamp and Regan Burns

We love sweet potatoes, and we think they deserve a place at the table even when it’s not Thanksgiving, so we created this deceptively simple soup. Laced with ginger and star anise and topped with a dollop of seasoned sour cream, it’s certain to fill (and warm) you up.

Game plan: To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and then grate the yellow interior on a fine grater, such as a Microplane zester.

Note: You will need about 2 inches of ginger for both the soup and the ginger cream.

TIME/SERVINGS

Total Time: 35 mins

Active Time: 10 mins

Makes: 6 servings

INGREDIENTS

2 tablespoons unsalted butter (1/4 stick)

3/4 cup finely chopped yellow onion (about 1/2 medium onion)

2 1/4 teaspoons grated fresh ginger

4 star anise pods (or 2 teaspoons star anise pieces)

2 1/2 pounds sweet potatoes, peeled and coarsely chopped

1 quart (4 cups) low-sodium chicken or vegetable broth

1 cup water

1/2 cup heavy cream or half-and-half (optional)

6 tablespoons sour cream or crème fraÎche

INSTRUCTIONS

Melt butter in a large pot over medium heat. When it foams, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Stir in 2 teaspoons of the ginger and the star anise. Add the sweet potatoes and stir to combine. Add the broth and water and stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, until the sweet potatoes are completely tender, about 12 minutes. Remove from heat. Allow the soup to cool slightly. Remove the star anise pods and discard. Process the soup in batches in a blender or food processor until very smooth. Return to the pot and reheat over medium-low heat. Season with additional salt and pepper as necessary. Stir in the heavy cream, if using. Combine the sour cream and remaining 1/4 teaspoon ginger in a small bowl, stirring until well mixed. Serve the soup in warmed bowls, topped with a dollop of ginger cream. Beverage pairing: Here’s a big soup with a mouth-filling, creamy texture and lots of exotic spice that cries out for German Riesling. Many Rieslings would be a bit light-bodied for this, so go for one of the biggest you can find, one from the Rheingau. Specifically, hunt down the 2006 Dragonstone Riesling from Leitz, which is medium- to full-bodied and rife with citrus and spice and a good dose of acidity.

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