Sweet Potato and Bourbon Soup 4 tb Butter
4 md Sweet potatoes; peel, slice
6 c Chicken stock
1/3 c Bourbon
Salt and pepper, to taste
Parsley
Heat the butter in a large flame-proof casserole or enamel pan. Add a
layer of potatoes and brown on both sides. Remove and repeat until
all are browned. Add 5 cups of the chicken stock. Cook, covered,
until the potatoes are tender enough for a fork to pierce them
easily. When they are tender, remove 1 cup of the potatoes and puree
in a processor fitted with the grating blade. Return to the soup and,
with a spoon, break up the rest of the potatoes into large chunks.
Taste. Stir in as much of the remaining cup of chicken stock as is
necessary for a medium-thick soup. (Recipe may be done ahead to this
point.) Add bourbon to the soup and bring to a boil. Simmer for 5
minutes, season with salt and pepper and portion into bowls or cups.
Garnish with parsley and serve.
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