Sweet potato soup with crispy potato strips and leeks
Votes: 1
Time: 1 hour 50 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 680, total fat 48 G., saturated fats 4 G., proteins 10 G., carbohydrates 54 G., fiber 6 G., cholesterol 7 mg, sodium 1348 mg, sugar 11 G.
Calories 680, total fat 48 G., saturated fats 4 G., proteins 10 G., carbohydrates 54 G., fiber 6 G., cholesterol 7 mg, sodium 1348 mg, sugar 11 G.
Make this warming, sweet and spicy sweet potato and ginger soup a staple in your fall diet. A key ingredient to ensure a satisfying soup is a crisp topping. This recipe is no exception. Slice regular potatoes and leeks into matchstick-thin strips, fry them, and pile them on top of each serving of soup. Adults and children alike will love it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Creamy soup
- 3 large sweet potatoes (about 1 kg)
- 3 leeks
- 1-2 tbsp or a piece of butter
- 6 cups chicken broth
- 5 cm ginger root (about 1 tbsp peeled and grated)
Deep-fried potato sticks and leeks
- 2 large Yukon Gold potatoes (about 500 g)
- 1 piece (8 cm) leek, cut into strips
- 2 tablespoons potato starch
- Rapeseed oil for deep frying
We recommend
Recipes with similar ingredients: sweet potato, leeks, ginger root
Cooking the dish according to the recipe:
- Peel the sweet potatoes and cut into quarters. Wash the leeks thoroughly and drain. Remove any damaged outer skin, discard the white roots, and slice the leeks into 2.5 cm thick slices. Set aside 1 8 cm piece for frying as a side dish.
- In a large saucepan, sauté the leeks in butter until softened. The onions should not brown. Add broth or water. Add the sweet potatoes and bring to a boil. Reduce heat to medium and cook until tender when pierced with a fork.
- Using an immersion blender, puree the soup until smooth. Add grated ginger and check the consistency. If the soup is too thick, add a little more water. Taste, adding more salt or black pepper if needed.
- Innings:
Ladle the soup into warm bowls and garnish with a mound of hot potato strips and crispy leeks.Deep-fried potato sticks and leeks
Fill a large, heavy-bottomed saucepan one-third full with vegetable oil. Heat over medium heat until a deep-fry thermometer registers 175°C (350°F) (if you don't have a thermometer, drop a cube of bread into the oil; it should brown in about 3 minutes). - Peel and thinly slice the potatoes. Rinse under cold water in a sieve to remove as much starch as possible. Dry the potatoes thoroughly. Fry in oil for 3-5 minutes, until crispy. Place the potatoes on a paper towel or absorbent cloth. Season immediately with salt and pepper.
- Cut a leek into thin strips, just like the potatoes. Place potato starch in a small bowl and lightly sprinkle it over the leek strips to prevent them from burning. Fry in the same hot oil as the potatoes until the leek is golden and crispy, about 1 minute. Add to the bowl with the potato strips and toss.
Author of the recipe - Chuck Hughes is a French-language cooking show host and restaurant owner.
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