Best Sweet Potato Shallot And Thyme Soup Recipes

THYME FOR SWEET POTATO SOUP

Steps:

• In a large pot or Dutch oven, heat butter over medium until melted. Add shallots and a generous sprinkle of salt. Cook for 5 minutes, stirring occasionally until browned.
• Add sweet potato and cook 10 minutes, stiring occasionally, then add thyme, broth, orange juice and zest.
• Bring to a boil, then reduce heat to a simmer and cover for 25 minutes or until the sweet potatoes are fork tender. Allow to cool slightly.
• Using an immersion in the pot or high speed blender in batches, process until smooth. Add sugar, nutmeg, salt and pepper. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
• Garnish ideas: pecans, pumpkin seeds and nutmeg.

SWEET POTATO PEAR JALAPENO SOUP

Steps:

• 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.

CREAMY POTATO & SHALLOT GRATIN

Steps:

• Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
• Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.