Irish Root Soup
A tasty purée of sweet potatoes, carrots, leeks and garlic in chicken stock served with a dollop of unsweetened whipped cream.
2 pound sweet potatoes
2 tablespoons vegetable oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only), washed well and sliced
6 cloves garlic, peeled and chopped
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Salt to taste
White pepper to taste
2 tablespoons granulated sugar
Unsweetened whipped cream for accompaniment
- Peel, cut in half and parboil sweet potatoes. Drain and place potato halves on a lightly greased baking sheet and roast in 350°F (175°C) for about 30 minutes or until nicely browned.
- Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks and garlic. Sauté until leeks are translucent, about 8 minutes. Add sweet potatoes, stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
- Purée soup using a hand-held blender or in small batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through.
- To serve, ladle into bowls and top with a small dollop of unsweetened whipped cream.
Makes 6 servings.