What to Do With Your Share---Week 23

Two weeks to go, and we are busy harvesting the sensitive crops and covering up the Fall crops that would prefer not to be frosted. So while the season is winding down, we have been very busy. It is nice though, to be surrounded by a wonderful end of the season harvest as we go about our duties.

 

White Sweet Potato Soup
This cool, downright cold weather has prompted the urge for soup. As is usually the case, the recipe we decide to try comes from one of Rebecca’s casual comments like “mmm, let’s make some sweet potato soup tonight.” So, pressed into duty I sorted through the options, and realized that it should be as easy as making the standard potato leek soup, but with white sweet potatoes.

This take on the classic soup has an earthy warmth and sweetness that should be in every CSA cook’s repertoire. Finish it with some sour cream or crème fraiche, topped with fresh parsley and it becomes an elegant treat.

Ingredients:
2 medium leeks, cleaned
2 cloves garlic, chopped fine
2 tablespoon olive oil
1 tablespoon butter
1-1/2 cups dry white wine (optional)
2 medium white sweet potatoes, peeled and cut into small dice
1-1/2 quarts vegetable or chicken stock (or more if a thinner soup is desired)
Salt and pepper to taste

 

Cut dark green top part away from leek. Cut the leeks lengthwise, wash all sand and grit from between the layers. Then cut crosswise into narrow slices.
Put olive oil and butter into soup pot, heat until butter melts. Add leeks and sauté 5 minutes over medium high heat.

Add garlic, 1 tsp salt, 1 tsp pepper and sauté 2 minutes more.

Add wine and cook until the wine is reduced by half.

Add sweet potatoes, cook 5 minutes.

Add stock and heat to boil.

Reduce heat, cover and simmer on low for 30 minutes or until potatoes are soft..

Serve as is, or puree part or all in a food processor for a creamy soup.