In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
- Messages
- 2,862
What do you think? Would you give this a try? Before I go getting all the ingredients, I would like to know how you feel? I never had star anise and I remember my mother liking it so much that is only knowledge. Since you all impress me with your ideas I am reluctant to try on my own. Thanks for your input It sounds good and healthy to me. Sweet potatoes supposed to have lot of nutritional value.
FOR THE SOUP
2 tablespoons unsalted butter (1/4 stick)
3/4 cup chopped onion (about 1 onion)
2 teaspoons grated fresh ginger (about 2-inch piece for soup and sour cream)
4 star anise pods (about 2 teaspoons of star anise pieces)
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth or vegetable broth (1 [32-ounce] box)
1 cup water
1/2 cup heavy cream or half-and-half
FOR THE GINGER CREAM
6 tablespoons sour cream or creme friache
1/4 teaspoon grated fresh ginger
FOR THE SOUP
1. Heat butter in a large stockpot over medium heat until melted. Add the onion, season with salt and pepper, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
2. Stir in the ginger and star anise. Add the sweet potatoes and stir to combine.
3. Add the chicken broth and mix well, scraping up any browned bits that may have adhered to the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, until sweet potatoes are completely tender, about 12 minutes. While the soup is simmering, make the ginger cream (see recipe below). Remove from heat.
4. Allow soup to cool slightly. Remove the star anise pods and discard. Carefully puree soup in batches in a blender or food processor until very smooth. Return to stockpot over medium-low heat and stir in the heavy cream or half-and-half. Serve soup in warmed bowls, and top with a tablespoon of Ginger Cream.
FOR THE GINGER CREAM
1. In a small bowl, combine the sour cream and grated ginger. Mix well. Chill until ready to use.
FOR THE SOUP
2 tablespoons unsalted butter (1/4 stick)
3/4 cup chopped onion (about 1 onion)
2 teaspoons grated fresh ginger (about 2-inch piece for soup and sour cream)
4 star anise pods (about 2 teaspoons of star anise pieces)
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth or vegetable broth (1 [32-ounce] box)
1 cup water
1/2 cup heavy cream or half-and-half
FOR THE GINGER CREAM
6 tablespoons sour cream or creme friache
1/4 teaspoon grated fresh ginger
FOR THE SOUP
1. Heat butter in a large stockpot over medium heat until melted. Add the onion, season with salt and pepper, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
2. Stir in the ginger and star anise. Add the sweet potatoes and stir to combine.
3. Add the chicken broth and mix well, scraping up any browned bits that may have adhered to the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, until sweet potatoes are completely tender, about 12 minutes. While the soup is simmering, make the ginger cream (see recipe below). Remove from heat.
4. Allow soup to cool slightly. Remove the star anise pods and discard. Carefully puree soup in batches in a blender or food processor until very smooth. Return to stockpot over medium-low heat and stir in the heavy cream or half-and-half. Serve soup in warmed bowls, and top with a tablespoon of Ginger Cream.
FOR THE GINGER CREAM
1. In a small bowl, combine the sour cream and grated ginger. Mix well. Chill until ready to use.
