Sweet Potato-Garlic Soup with Chile Oil


Here's a delicious soup to warm you up on a cold winter day. We have plenty of sweet potatoes, garlic and yellow onions available to be included with your next & last delivery for the CSA season!


Yield 3 to 4 servings

Time 40 minutes



Ingredients


FOR THE SOUP:

1 head of garlic

2 teaspoons plus 2 tablespoons extra-virgin olive oil

1 ½ pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch cubes

1 medium yellow onion, peeled and diced

1 teaspoon cumin seeds

3 cups low-sodium vegetable stock

1 teaspoon freshly ground black pepper

¼ teaspoon ground turmeric

Fine sea salt


FOR THE CHILE OIL:

½ cup neutral oil, such as grapeseed

2 tablespoons red-pepper flakes, such as Aleppo

2 garlic cloves, peeled and thinly sliced

1 tablespoon Sichuan peppercorns, crushed


Preparation


Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.


In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.


While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil’s temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in).


Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week).


Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.


Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.


Recipe from NYT Cooking.

214 views0 comments

Recent Posts

See All

MAIL/FARM

552 Pittstown Road

Pittstown, NJ 08867

CONTACT

(908) 627-4052

info@flocktownfarm.com


 

  • w-facebook
  • White Instagram Icon

© 2021 by Flocktown Farm

Privacy Policy