January 12, 2009
This recipe comes to us courtesy of my beloved Nana. She passed away last year and I asked for her cookbook collection, which heavily features soup recipes and Jewish food. This cookbook handily combines both into one fabulous kosher cornucopia.
The recipe itself is for sweet potato chowder, but we have some unfriendly-to-dairy people in these parts, so i left the flour/cream out. But if somebody out there wouldn’t mind making it (i included the original instructions at the bottom) and letting me know how it tastes, i sure would appreciate it.
Without the chowder, the soup is sweetly unassuming – a bit of a wallflower really. Might be nice paired with something a bit more assertive – like pumpernickel croutons.
sweet potato chowder
1 onion, chopped
3 stalks of celery, chopped
2 carrots, peeled and chopped
1 extremely large, or 2 middling sweet potatoes (peeled and diced)
6 cups stock
1/2 cup frozen corn kernels
2 yellow/orange/red peppers, cored, seeded and diced
2 tsp salt
1/2 tsp black pepper
3 Tbsp flour
1 cup half-and-half
Saute onion and celery in a splash of olive oil until the onion is translucent.
Add carrot, sweet potato and stock – bring to a boil and then simmer on medium low for 15 minutes.
Add the corn, peppers, salt and pepper and simmer until everything is lovely and soft. If you’re stopping here for the non-dairy option, I would suggest blending about half of the soup to give it some creaminess.
In a separate bowl, whisk together the flour and half-and-half, getting rid of any lumps. Pour this into the soup, mixing well.
Let the soup simmer for another 5 minutes, until the flour cooks and the soup thickens.