Every other week, our family gets a huge box of fruits and vegetables dropped off on our front porch. Every month I pick up a box of organic, grass-fed meats. As much as I love the bucolic idea of slowly perusing the farmers market with a nice cup of coffee, strolling around and looking for what is the most fresh that day, letting the menu slowly come together in my mind…..let’s get real. When I read advice like that in cookbooks and magazines I wonder who these people are and what world they exist in. Not that I don’t love going to the farmer’s market, but I can’t just play it by ear every day. We have 2 working parents, 2 kids, hobbies, friends, exercise, a house, a garden….etc. We are busy. The only possible way that I could consistantly feed my family healthy, varied menus is to plan them on a weekly basis, and to make sure that I have high quality products on hand.
A beautiful bag of little sweet potatoes were included in this week’s delivery. I made this delicious recipe from my friend Michelle Bertoldo, who copied it from a Junior League cookbook. The recipe calls for 2 cups of creme fraiche–which of course puts it over the top into super delicious, but I usually don’t add it. I can only exercise so much in an effort to avoid morbid obesity, and as I said, I’m busy. Either way this is a great soup which even soup-picky kids seem to love.
Sweet Potato Bisque
Ingredients
- 3 TBLS
unsalted butter - 1 large
yellow onion, chopped - 1 large
carrot, chopped - 2 pounds
sweet potatoes, peeled and chopped - 5 cups
chicken or vegetable stock - 1 TBLS
fresh ginger, chopped - 1 tsp
curry powder - 3/4 cup
dry sherry - 1 TBLS
cilantro, fresh thyme or scallions, chopped - 2 cups
creme fraiche, optional
Cooking Directions
- In a large stockpot, melt the butter. Cook the onion and carrot until tender, about 5 minutes. Add sweet potatoes, ginger and curry powder. Cook for another 2 minutes. Add the stock and sherry. Season with salt and pepper. Let simmer for 20 minutes.
- Puree in a blender until smooth. Adjust seasoning to taste. Add creme fraiche, if desired.
- Garnish with chopped cilantro, thyme or scallions.
