Wednesday, July 20, 2016

Sweet Potato and Pear Soup



Preheat oven to 400 degrees.

Sweet Potatoes, Olive Oil
Wash and cut in half lengthwise about 4 large sweet potatoes or 6 medium. Lightly season a baking sheet with extra virgin olive oil or oil of your preference. Lay potato halves cut size down onto seasoned baking sheet and bake in a 400 degree pre-heated oven until soft, about 20-30 depending on size of sweet potatoes.

Red Onion, Garlic
While potatoes bake, add about one tablespoon of extra virgin olive oil to a medium-sized stock pot and saute one small or one-half medium red onion, sliced. When tender, add about 4-6 medium/large garlic cloves, smashed, and saute a few minutes until cooked through. 

Vegetable and Chicken Stock, Pears, Soy Sauce, Red Pepper Flakes
After sweet potatoes are done and cooled down a little, scoop out meat and add to pot with onions and garlic. Add 1 quart homemade or low-sodium vegetable stock, 1 cup homemade (or other) low-sodium low-fat chicken stock, 1 tablespoon low-sodium soy sauce, two peeled then sliced and coarsely chopped soft ripe pears, a pinch of red pepper flakes (or more to taste), freshly ground sea salt and pepper to taste. 

Cook all ingredients on medium-low heat for about 15 minutes, keeping your eye on it while you clean up the kitchen! Let cool to room temperature and puree with an emersion blender. 

Chives, or Parsley, Toast
Reheat soup when ready to eat and serve with chopped chives or parsley depending on what you have on hand or in your garden, toast rubbed with a garlic clove and seasoned with extra virgin olive oil and Italian seasoning. 


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