Continuing on with my soup project with this post: pimp your Thanksgiving dinner, Part 2.
I promised myself I would remember to re-post this recipe in time for Thanksgiving this year, so here it is. (Read the original post here).
If you’re a die-hard sweet potato eater at Thanksgiving dinner, or if you’re the Thanksgiving cook and your guests expect sweet potatoes, but you are getting tired of those little browned marshmallows on the top, this recipe would make an excellent, feisty alternative.
Sweet Potato and Chorizo Soup (adapted from Jamie Oliver’s Jamie’s Food Revolution)
1. Get 1.75 quarts of chicken or vegetable broth boiling away in a saucepot on the stove.
– 2 carrots, peeled and roughly chopped
– 2 celery stalks, roughly chopped
– 2 medium onions, roughly chopped
– 3 cloves garlic, chopped
– 1 3/4 pound sweet potatoes, smaller dice (I’m not very good estimating weight, but I took this to mean 2 medium-large yams)
– 3 chorizo sausages, sliced (I use Neiman Ranch pre-cooked, which are excellent and usually not too spicy)
– small handful of flat-leaf parsley, chopped
2. Add all chopped ingredients to a large pot with some olive oil. Salt and pepper. Add 1 heaping teaspoon curry powder*.
*Note: I didn’t have curry powder on hand. But, as you may know, curry powder sold in the store is actually a blend of spices (kind of like chili powder). So I decided to improvise with the dry spices I did have on hand and ended up mixing together something like this: 1/2 teaspoon of each – cumin, ground mustard, crushed red pepper flakes; 1/4 teaspoon of each – ground ginger, cinnamon, paprika. I then used a heaping teaspoon of this mixture in place of “curry powder.” Use what you have.
Saute on medium high heat with the lid of the pot tilted off for about 10 minutes. Onions will be just starting to color.
4. Add the bubbling broth and bring the whole mixture up to a boil. Then reduce the heat, cover, and simmer for about 10 minutes. You’ll end up with something like this:
You’ll notice that it still looks pretty liquidy. So at this point you can pull out your handy dandy immersion blender and go to town. (If you don’t have an immersion blender, carefully transfer the soup a little at a time to a stand blender and blend in batches until it’s smooth).
The sweet potatoes and the sausages will dissolve into liquid form, thickening the whole soup to a beautiful harvest orange color.
I really wish you could taste this. My mouth is watering just writing to you about it. And I usually don’t have any salivary reaction to things like watching food on TV.
I opted for a simple garnish of finely diced poblanos, crisped bacon, and chopped parsley. I found this useful for highlighting some of the flavors in the soup and to add a bit of texture to the now-velvety soup.
Don’t let the orange color fool you! If, like me, you are not the biggest fan of butternut squash soup or even pumpkin soup, don’t just shrug this soup off. I promise it is only slightly sweet; the sweet potato flavor definitely comes through and blends so interestingly, nay, deliciously with the spicy chorizo.