Have I told you about my latest crush? It's the sweet potato. Shhh! Don’t tell the sweet potato! I don’t know what it is about this root vegetable that caused me to fall head over heels. Is it the pretty orange color? Is it the sweet, wholesome taste? Is it the nutrients it is packed with? Well, who knows, love is irrational. It just happened.
Speaking of nutrients, I cannot help myself and absolutely have to mention them. You see, sweet potatoes are a “power food". Rich in fiber but with less carbohydrates than the white potato, sweet potatoes contribute to healthy gums, strong connective tissue and help heal wounds. Key nutrients include beta-carotene, calcium, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamins C, B6 and B3. (From Prescription for Dietary Wellness by Phyllis A Balch). Yes, eat up, eat up!
After roasting sweet potatoes a number of times, I decided to make a soup. I wanted to make a simple, elegant soup with few ingredients, which would allow the sweet potato to shine. The Potage Parmantière from Ginette Mathiot’s I Know How to Cook provided the guidelines. This recipe is so easy it would be very, very hard to mess it up. If you achieve the impossible feat of messing it up,I'd love to hear the story. :) Here is the recipe! Happy Cooking!
Sweet Potato Soup
3 sweet potatoes (about 1.8 lbs)
3 tablespoons cooking oil
1 medium yellow onion, chopped (about 4.4 oz)
2 sprigs flat parsley, chopped
3 cups water
2 cups milk (I used 2% milk)
Salt and pepper
Sour cream or yogurt, optional
Boil the peeled potatoes in a pot of salted water until tender. Depending on the size, you may want to cut the potatoes in half. Once cooked, take them out of the water and mash them. My hand blender was perfect for this even though I don't use it to mash white potatoes. Do not throw the water they boiled in away as it will be used at the end.
Add the cooking oil to a large pan and when hot add the onions and parsley. Stirring occasionally, cook on low heat until golden brown. Combine the onion and parsley with the mashed potatoes, the hot water (use the water the potatoes boiled in) and the milk. Season with salt and pepper. Simmer for another 10 minutes, then serve. Add sour cream and more parsley if you wish. Bon appétit!
Serves about 4. By the way, this soup would make a perfect addition to your Thanksgiving meal!