Let The Harvest Begin!
This time of year is when we get to really enjoy the benefits of our short summer growing season. We get to see the vibrant colours of fresh produce and experience the flavours that our local farmers work so hard to produce. Here in Nova Scotia's Annapolis Valley it's almost apple picking time so I thought I would share this recipe for Sweet Potato and Green Apple Soup. It's one of my family's favourites, and easy to make. The fact that my in-laws happen to be Maple Syrup producers is a bonus when a recipe like this one calls for a dash of liquid heaven. I first found this recipe on the Traditional Home website.
Speaking from experience: I suggest letting the ingredients cool a little before blending. No one ever wanted to know what I looked with Sweet Potato highlights in my hair!
Sweet Potato and Green Apple Soup
Slicing the sweet potatoes into “planks” allows more surface for caramelization when roasting. Try this technique when serving sweet potatoes as a side dish.
• 1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick “planks”
• 1 tablespoon olive oil
• Kosher salt and ground white pepper
• 1/2 cup unsalted butter
• 1 cup chopped onion
• 1 cup peeled, diced rutabaga
• 1 Granny Smith apple, peeled, cored, diced
• 1 quart chicken stock or reduced sodium chicken broth
• 1 cup whipping cream
• 1-1/2 tablespoons pure maple syrup
• 1 recipe Maple Cream (below)
• 1/4 cup croutons
• 1 tablespoon thinly sliced green onion
Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes on prepared sheet. Drizzle with olive oil; sprinkle lightly with kosher salt and pepper. Roast 30 minutes or until tender.
In large saucepan melt butter over medium heat. Add onion, cook and stir 3 minutes. Add rutabaga and apple; cook 3 minutes more, stirring occasionally. Add chicken stock and sweet potatoes. Bring to boil; reduce heat and simmer, covered, 20 minutes.
Remove from heat; cool slightly. Process until smooth with an immersion blender (or blend or process mixture 1/2 at a time in blender container or food processor). Return mixture to saucepan. Add whipping cream and maple syrup. Season to taste with kosher salt and ground white pepper. Cook and stir until heated through.
Top each serving with Maple Cream, croutons, and green onions. Makes 6 servings.
In chilled mixing bowl beat 1/3 cup whipping cream on high speed of electric mixer until soft peaks form. Add 1 tablespoon maple syrup, and dash each of kosher salt and ground white pepper. Beat just until stiff peaks form.