Sweet Potato Leek Soup
A smooth and savory purée of sweet potato and leek cream soup.
1 bunch leeks, white and light green portion, well-washed
2 tablespoons butter or margarine
2 fresh California sweet potatoes
4 cups water
1 teaspoon salt
1/2 teaspoon thyme
1/2 cup heavy cream
1 tablespoon lemon juice
1/4 teaspoon white pepper
1 pinch cayenne or ground red pepper
- Slice leeks and sauté in butter until soft.
- Thinly slice sweet potatoes; add to leeks; sauté 3 minutes.
- Add water, salt and thyme. Bring to a boil; reduce heat and simmer, partially covered, 20 to 25 minutes, stirring occasionally, until vegetables are very soft. Purée and strain.
- Add cream, lemon juice, white and red pepper. Adjust seasonings to taste.
Makes 4 to 6 servings.
Serving Suggestion: For garnish, julienne additional leek and sweet potato into 3/4-inch strips; sauté in 2 tablespoons butter until crisp-tender. Just before serving, stir into soup.
Recipe provided courtesy of The Sweet Potato Council of California.