A cold early winter's day, a large and very lengthy volume of Benjamin Franklin's autobiography ahead of you for your 3:30 class. It sounds like you need a hot bowl of sweet potato soup in a faux-designer bowl.
Ingredients:
sweet potato (numbered for servings)
chicken broth/stock
heavy cream (optional)
milk
spices to taste
(suggested spices:
chicken boullion
cinnamon
ground clove
ground ginger
brown sugar
allspice)
First, roast your potato. This caramelizes the vegetable and brings out the flavor. Depending on the size of the potato(s), it can take up to two hours. I would suggest stabbing it a few times on the top and rubbing it with oil. Also, make sure you lay it on a foil-lined cookie sheet, because sweet potatoes throw up when they roast.
Second, peel off the skin when it's done and make a fairly thick puree of chicken broth and the roasted potato in a pot over very low heat. It's really easy to do this with a stick blender (that's what I use). Add a little bit of heavy cream for flavor, and then just add milk gradually, blending it in until you get a creamy soup.
Add your spices to taste. If the soup is too thick add more chicken broth. Then, spoon it up into your designer bowl and settle in. This is really filling and very yummy. It's a sweet soup but still manages to be savory. Also, it tends to make a lot...probably two servings per potato.
Chef's note: This template process is great for making other creamy soups out of vegetables. Substitute regular potatoes (only you boil them in the chicken broth rather than roasting) and season with plain pepper and salt. Garnish with sour cream, cheddar cheese, bacon crumbles, and green onions. It's a favorite at my house. You can also do the same process with smaller vegetables like squash and broccoli.
Yum, says unshowered student cook. I love sweet potato soup.
