Sweet Potato Vichyssoise

  • Print

Rating:

(0 votes) 0 0

This autumn soup is served chilled with crème fraiche or sour cream.

Shared by

Ingredients

  • 1 1/2 lbs. sweet potatoes
  • 1 C. sliced scallions
  • 1/2 tsp. minced ginger root
  • 2 1/2 C. chicken stock
  • Salt and white pepper to taste
  • 1/4 C. crème fraiche or sour cream
  • 1 Tbs. chopped chives
  • Crumbled bacon (optional)

Directions

Bake the sweet potatoes in a 400-degree oven for 1 hour, or until tender. Cool. Scoop pulp from skins. Combine the sliced scallions and ginger root with 1 C. of the stock. Simmer until tender. Pour into a food processor, add potato pulp and 1/2 C. more of the stock. Puree. Return mixture to saucepan. Add remaining 1 C. stock and bring to a boil. Reduce heat, season with salt and white pepper to taste and simmer for a few minutes. Remove from heat and set aside to cool to room temperature, then refrigerate to chill. Pour soup into bowls, swirl each serving with a Tbs. or so of cream fraiche or sour cream. Garnish with chives and or crumbled bacon. Serves 6.

By Kate Lawson / Detroit News Food Writer