Recipe for September 20, 2009
This is a delicious soup using many of the ingredients found at our market. It’s a lot easier than it looks, just read the directions carefully. It can be served warm or chilled. Swirl a little heavy cream into the soup before you serve it for added richness.
- 3 lbs. sweet potatoes* (5 – 6 medium)
- ¼ C. olive oil, plus more for rubbing on the potatoes
- 6 plum tomatoes*, cored and halved
- 4 cloves garlic*, chopped
- 1 T balsamic vinegar
- 4 T unsalted butter
- 1 red onion*, chopped
- 2 carrots*, chopped
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 t. sea salt, plus more to taste
- 1 t. freshly ground black pepper
- 3 T fresh thyme leaves or 2 t. dried
- 2 T chopped fresh chives
- 1 T chopped fresh sage leaves or 1 t. dried
- Juice of 2 oranges
- Preheat the oven to 450°.
- Rub the sweet potatoes with a small amount of olive oil, place them on a baking sheet with sides and roast them for 40 to 45 minutes, until they are tender when pierced with a knife. When they are cool remove and discard the skins.
- While the sweet potatoes roast, toss the tomatoes and garlic with 2 T of the olive oil and the balsamic vinegar on baking sheet with sides. Roast (along with the sweet potatoes) until the tomatoes are squishy and the skin slightly shriveled, 30 – 35 minutes. When they are cool enough to handle, tear the tomatoes into small pieces over a small bowl.
- Melt the butter and the remaining 2 T of olive oil in a large sauce pan over medium heat. Add the onion and cook, stirring often, until it is soft and translucent, about 10 minutes. Add the carrots and celery and cook, stirring often, until the vegetables are soft about 10 minutes longer. Add the broth, t. salt and 1 t. pepper, reduce the heat to low and simmer, uncovered, for about 20 minutes. Add the sweet potato flesh and dried herbs, if using, to the soup and summer about 20 minutes longer, stirring occasionally. Remove from the heat, stir in the fresh thyme, chives and sage and allow the soup to cool slightly.
- Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade until it is smooth. Return the pureed soup to the pot, add the tomatoes and their liquid and the orange juice and sir to combine. Season with additional salt and pepper to taste. Serve warm or chilled, topped with fresh sage and thyme.
Recipe from Fresh Every Day by Sara Foster.
* Ingredients can be found at the market.