lgskis posted 01-12-99
Sweet Potato Soup with Rum Cream
3 tablespoons butter
1 medium size onion, coarsely chopped
9 cups chicken stock
1 teaspoon curry powder
5 to 6 medium size sweet potatoes, peeled and cubed
1/4 cup maple syrup
2 to 3 sprigs fresh thyme or 1 teaspoon dried
Pinch of cayenne pepper
1 cup cream
1/8 teaspoon freshly grated nutmeg
salt and white pepper to taste
Rum Cream
In a 6 quart heavy bottomed saucepan, melt the butter over medium heat. Add the onion and curry powder and cook for about 6 minutes, stirring occasionally.
Meanwhile, in a separate saucepan, heat the stock to a simmer. Add the sweet potato to the onion, then add the heated stock, maple syrup, thyme and cayenne. Cook until the sweet potato
is soft, about 25 minutes.
Remove the thyme sprigs from the soup, puree the soup in small batches and strain. Return the soup to the heat and add the cream, nutmeg and salt and pepper.
Transfer to individual bowls and serve with Rum Cream
Rum Cream:
1 cup heavy cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons good quality dark rum
pinch of sugar
In the bowl of an electric mixer, whip the cream until soft peaks form. Add the lemon juice and zest, rum and sugar. Continue whipping until the cream is almost stiff. Refrigerate until ready to serve.