Chilled White Sweet Potato Soup & Chilled Sweet Potato and Asian Pear Soup
These recipes take the classic Vichyssoise and swap out regular potato for Sweet Potato; to balance the sweetness, Vinegar has been used in the seasoning of the final product. Sweet Potato contains 15% more starch than regular potato, so it may be necessary to thin the final product down with more water and adjust the seasoning to your taste. Also, it is best to use a blender or a food processor, but do so in small amounts (a cup at a time adding water as necessary ) to avoid overheating your machine and making a mess!
Chilled White Sweet Potato Soup
8 Cups White Sweet Potato (about 2 large)
8 Cups Leeks (about 6 stems)
2 Ounces Butter
2 Cups Heavy Cream
2 Cups Water
2 Tablespoons White Wine Vinegar
1 teaspoon Salt
1/4 teaspoon White Pepper
Peel outer layers of leek, remove the roots and then slice into rounds the white part (you can use some of the greenish white parts!) wash thoroughly.
Peel White Sweet Potato and cut into 1 inch pieces
Heat Butter in large pot over medium heat and add Leeks until they soften. Add Sweet Potato and stir.
When very fragrant and starting to stick, add 1/2 cup water and cover with a lid to cook, approximately 8 minutes.
Let cool a little before transferring to blender in batches to process using remaining 1 1/2 Cups Water. Mixture will be quite thick.
When you have the final puree in a mixing bowl, add the Cream, White Pepper, Salt and Vinegar and whisk to combine.
Chill overnight to incorporate flavor. Serve garnished with snipped Garlic Chives and a swirl of cream
Chilled Sweet Potato & Asian Pear Soup
8 Cups Sweet Potato (about 2 large)
4 Cups Sweet Onion (about 1 large)
1/4 Cup Canola Oil
1/2 Cup Golden Sherry (or white cooking wine)
2 – 3 Cups Water
4 Cups Asian Pear + 1 for garnish (about 6 whole, or use a sweet Apple variety-peeled)
3 Tablespoons Apple Cider Vinegar
1 teaspoon Salt
Peel Onion and roughly chop. Peel Sweet Potato and chop into cubes.
Heat Oil in large pot over medium heat and add Onion. When Onion has softened, add Sweet Potato and stir. Add Sherry and allow to cook until soft, about 8 minutes.
Slice Asian Pear, with skin, off the core and add to blender in batches with the cooked Sweet Potato. Use Water 1/2 Cup at a time to help puree.
When you have the final puree in a mixing bowl, season with Salt and Vinegar to taste
Chill overnight and then serve garnished with plain yoghurt and finely diced Asian Pear
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Photos by Marylindsay Sherrill
