SWEET POTATO SOUP RECIPE

We served the below recipe this morning at the Lake City Farmer's market, but we substituted Galeux d'Eysines squash for the sweet potatoes.  Excellent!  Rave reviews!  The second soup we served was the Butternut Basil Soup and that recipe can be found on the posting, Thursday - Sept 2,  BUTTERNUT BASIL SOUP RECIPE

SWEET POTATO SOUP


Substitute Galeux d'Eysines squash for sweet potatoes!

 (by Margo Stitch from the Rochester Women’s Magazine.)
Serves 4

2 tsp Olive Oil
3 T Chopped onion
1 tsp minced fresh garlic
1-1/2 tsp minced fresh ginger
1/16 tsp cayenne pepper
2 large sweet potatoes cut in ½ inch cubes (about 3 cups)
2 1/2 cups vegetable stock
¼ tsp black pepper
3/8 tsp salt
3/8 tsp cumin or allspice
½ cup half & half

• Over medium heat, in a 3 quart saucepan heat olive oil and sauté the onion and garlic for approximately 3 minutes.
• Add the ginger and sauté an additional minute.
• Sprinkle cayenne over above, and then stir in potato and vegetable stock.
• Bring to a boil, simmer 8 minutes or until potatoes are tender.
• Turn contents from pan into blender or food processor.
• Add pepper, salt, cumin/allspice.
• Pulse until smooth.
• Return to sauce pan.
• Stir in half/half
• Heat till warmed through.
• Season to taste and top with sour cream!

Cooks note:  We add more ginger and garlic than recommended and we use Pacific Vegetable Stock.  We encourage buying your garlic locally, especially this time of year when it has the most flavor!