Although based on a Brazilian recipe, this
soup probably originated in Africa. The ham broth adds a wonderful
smoky flavor to the soup, which is hearty enough to serve for
dinner. It's perfect for a brisk, fall evening served with a
fresh cabbage and carrot salad.
Plantain and Sweet Potato
Soup
2 large ham hocks
1 large onion
3 whole cloves
1/2 teaspoon ground allspice
1 bay leaf
2 large sweet potatoes, peeled and cut into cubes
3 ripe, black-skinned plantains
1 Granny Smith apple, peeled, cored and diced
1 teaspoon dried thyme
3 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons fresh minced chives or parsley
Cover the ham hocks in a large pot with
about 6 cups of water. Stud the onion with the cloves and add
it to the pot along with the allspice and bay leaf. Bring the
mixture to a boil, then reduce the heat and simmer for 1 hour,
occasionally skimming the foam and fat from the top. Remove the
ham hocks, reserving them, and strain the broth (if desired,
refrigerate the broth and remove the fat that accumulates on
top, or use a skimming cup to drain off the broth).
Place the potatoes, plantains, apple,
and thyme in a large saucepan and add enough broth to cover.
Bring to a boil, then reduce the heat to a simmer; cover and
cook until tender, about 30 minutes. Transfer the contents to
the bowl of a food processor. (You can also use an immersion
blender to puree the soup in the pot, if desired.) Puree in batches
if necessary, until smooth. Return the contents to the pot and
add more broth, if needed to thin the soup. Simmer until just
heated through. Add the butter and salt and pepper to taste.
Dice some of the lean ham-hock meat, and garnish the soup with
the ham and chives
