Sweet Potato And Basil Cream Soup Recipes

VEGETABLE SOUP WITH SWEET BASIL

Steps:

• Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
• In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
• Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
• Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
• Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
• Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

SWEET POTATO AND BASIL CREAM SOUP

Steps:

• 1) In a medium sized pot, brown the whole chicken wing on both sides until there is sufficient stuff on the bottom of the pan 2) Add just enough water to cover the chicken wing, scraping up the brown bits and add the whole pepper (be careful not to break the pepper or the soup will be too spicy), cinnamon stick, bayleaf, 1 tsp thyme, and a little bit of salt. Boil as long as you want - this is the chicken broth. 3) After you are satisfied with the broth, add chopped sweet potatoes and cook until barely tender, and then remove from the broth. 4) Saute the cabbage in a little oil until tender, set in the bottom of each bowl 5) If adding chicken, sauté the chicken breast and set aside along with the sweet potatoes. 6) Once the broth has reduced to about 1.5 cups or less (depending on how much fluid you want to be in the soup) remove it from the heat. 7) Once the broth is still hot but no longer bubbling, whisk in the coconut powder and then stir in the basil. 8) Add in the sweet potatoes and chicken, stirring gently to coat 9) Pour the soup mixture over the cabbage and serve with sliced bananas.

CREAM OF SWEET POTATO SOUP

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.

SWEET POTATO AND BASIL CREAM SOUP

Steps:

• In a heavy large pot over moderate heat, heat the oil until hot but not smoking. Add the chicken breast and wings and brown on all sides, about 4 minutes total. Transfer the chicken breast to a plate and set aside.
• Add enough water to the pot to cover the chicken wings by 1 inch. Add the thyme, bay leaf, cinnamon stick, and the chile, if using. Season with salt and pepper and bring to a simmer. Continue simmering, scraping up any browned bits sticking to the bottom of the pot and skimming the fat as necessary, until reduced by half, about 15 minutes.
• Pour the stock through a fine-mesh strainer, discarding the solids. Return the stock to the large pot and bring to a simmer. Add the sweet potato and simmer until barely tender, about 10 minutes. Coarsely chop the reserved chicken breast and add it to the soup, along with the shredded cabbage and the coconut milk. Simmer gently until the chicken is heated through, about 5 minutes.
• Divide the banana slices among 4 bowls, then pour some soup into each bowl, making sure to evenly distribute the chicken and the cabbage. Garnish with basil and serve immediately.

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

CREAM OF BASIL SOUP

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

CREAMY SWEET POTATO AND VEGGIE SOUP

Steps:

• In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

CARIBBEAN CREAMY SWEET POTATO SOUP

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.