Sweet Potato and Lemongrass Soup2013-11-13
- Yield : 4 servings
- Servings : 4
- Prep Time : 30m
- Cook Time : 60m
A velvety rich autumn potage, this amuse bouche was served in a shot glass for a “Seven Deadly Sins” Dinner Party. It was so tasty that it left guests greedy for MORE!
- 1 lb. sweet potatoes, peeled and diced
- 2 stalks lemongrass, outer layers removed, bulbs split open
- 1 tbsp. olive oil
- ½ cup minced white onion
- 1 tbsp. minced garlic
- ½ jalapeno pepper, seeded and minced
- 1 inch fresh ginger, minced
- ½ can coconut milk
- Juice of ½ lime
- ¾ tsp. salt
- 1/8 tsp. cayenne pepper
- 2 tbsp. peanuts
- 1 tbsp. fresh basil, chopped
- 1 tbsp. fresh mint, chopped
- 1.5 tsp. fresh cilantro, chopped
To make pesto: Preheat oven to 350°F. Spread peanuts on a small baking sheet and bake until toasted and fragrant, 8 to 10 minutes; cool. Crush peanuts on a cutting board and chop if necessary to break into small pieces. In a small bowl, combine peanuts with basil, mint and cilantro. Makes 5 tbsp.
To make soup: In a large saucepan, combine sweet potatoes and lemongrass with enough cold water to cover; bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Remove lemongrass. Drain potatoes; reserve 1.5 cups cooking liquid.
Meanwhile, in a medium skillet over medium heat, heat olive oil. Add onion; cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook about 1 minute. Add jalapeño and ginger; cook, stirring, about 2 minutes.
In a blender or food processor, process potatoes, onion mixture, coconut milk and ¾ cup reserved cooking liquid in batches until smooth. Return soup to same saucepan and stir in remaining ¾ cups reserved cooking liquid; bring to a simmer over medium heat. Stir in lime juice, salt and cayenne pepper. Serve immediately with peanut pesto. If serving as amuse bouche, pour into shot glasses and have 2 bowls left over.
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