Sweet Potato And Leek Soup Recipe
This easy-to-prepare soup from Chef Charles D’Ablaing of Chaz on the Plaza is perfect for cool weather dining.
Soup - Ingredients
4 pounds sweet potatoes, peeled and chopped
4 leek bottoms, cleaned and chopped
2 cups yellow onion, diced
6 cloves garlic, minced
2 tablespoons fresh thyme, chopped
6 cups chicken stock
1 cup heavy cream
¼ cup vegetable oil
Salt and pepper to taste
Saute the onions, garlic, leeks and thyme with the vegetable oil in a pot over medium heat for 10 minutes. Add potatoes and chicken stock. Cook until potatoes are tender, then puree until smooth and add cream. Season with salt and pepper after each addition of ingredients.
Crème fraiche - Ingredients
1 cup heavy whipping cream
¼ cup buttermilk
3 tablespoons chives, chopped
½ cup chevre (goat cheese) at room temp
1 teaspoon salt
Over low heat, warm cream to 105 degrees. Remove from heat and stir in buttermilk. Transfer cream to a bowl and allow to stand in a warm place, loosely covered with plastic wrap until thickened but still of pouring consistency. Stir and taste every 6-8 hours. This process takes anywhere from 24-36 hours.
The crème fraiche is ready when it is thick with a slightly nutty sour taste. Stir in goat cheese, salt and chives and store in the refrigerator for up to 10 days.
Add dollop of crème fraiche to hot soup before serving.