Last week, when June mentioned making sweet potato soup, I thought that sounded tasty. When an interesting recipe for Sweet Potato Leek Soup popped up in an email from PBS the next morning, using soy milk to create a traditionally cream-based soup, I knew I was meant to try it. I combined it with a spicy black bean quesadilla on blue corn tortilla. Follow the link for step-by-step directions and photos.
Here are the basics.
- 1 medium leek (about 250 grams/9 ounces)
- 1 stalk celery, diced
- 1 tablespoon extra virgin olive oil (plus extra for garnish)
- 600 grams (21 ounces) small sweet potatoes, peeled and sliced into coins
- 1 cup + 2 cups soy milk
- 1 cup water
- salt and white pepper to taste
- curry powder (for garnish)
- Trim the end off of the leek, and slice it into thin rings, discarding any darker green leaves. Put the sliced leeks in a salad spinner and fill with water. Use your hand to swirl the water around and dislodge any dirt from between the leek's rings. Lift the basket out of the spinner, then dump the water out and repeat once. Dump any water out of the bowl of the spinner, return the basket, cover and spin the leeks to remove the excess water.
- Add the leeks, celery and olive oil to a pot and cover with a lid. Turn the stove on to medium-low heat and cook, string occasionally until the leeks are soft (10-15 minutes). Remove the lid and turn up the heat and sauté, string constantly until the leeks are reduced to about 1/4 of the original volume and caramelized.
- Add the sweet potato, 1 cup soy milk, and water. Cover with a lid and simmer over medium low heat until the potatoes are tender and falling apart.
- Turn off the heat, and then add the rest of the soy milk.
- Use an immersion blender or regular blender to blend the soup until smooth. If you are using a regular blender, cover the lid with a large towel and hold it there as you slowly turn up the speed of the blender, otherwise the sudden escape of steam will cause the lid to blow off, spewing hot soup all over you and the kitchen.
- Add salt and white pepper to taste, as well as more soymilk if you want the soup thinner. Return the soup to the pot to reheat.
- Serve with a drizzle of olive oil and a sprinkle of curry powder.
I made a half-recipe, which meant there was plenty left over for lunch the next day. For a little variety, I replaced the olive oil and curry garnishes with sour cream and (slightly over) toasted pepitas.
Yesterday Judy blogged about making Pad Thai and shared her version of Martha Stewart's Vegetable and Tofu Pad Thai. I will be trying this soon, substituting spiralized zucchini for the noodles.