AND some like it cold. One of the many things I like about spring is one day hot; one day chilly. Here are two soups to fit both days. First, a cold Ginger-Infused Sweet Potato Coconut soup. I make a lot of soups using coconut milk rather than cream. The coconut flavor is subtle and adds just as much creaminess as heavy cream.
GINGER-INFUSED SWEET POTATO
WITH BOURBON CREAM AND MAPLE PECANS
3 large sweet potatoes, peeled and cubed
1 shallot, diced
2" knob fresh ginger root, peeled and chopped
4 cups rich chicken stock
1 can coconut milk
Sprig of fresh sage
Salt/Pepper to taste
|Notice the chicken stock has turned to gelatin...|
that means lots of goodies and lots of flavor!
Add potatoes, shallot, ginger root and fresh sage to a large soup pot. Cover with 4 cups rich chicken broth. Add salt/pepper. Bring to a rolling boil, then reduce heat to medium and simmer 45-50 minutes until potatoes are very tender.
TO MAKE BOURBON CREAM:
TO MAKE MAPLE CANDIED PECANS:
Heat 1 Tbsp. butter in a small skillet until bubbling. Add 3/4 cup chopped pecans and 1 Tbsp. Pure Maple Syrup. Stir until nuts are coated.
|My friend Diana Makes ready to dig in to soup and salad!|
On those spring days when it feels more like February here is a soup to warm your soul. It is hearty, rustic and has a wonderful old world feel. I got this recipe from my friend Debby Vis. As with all soups take lots of liberties to put your 'stamp' on it! I think it would be delicious with rabbit instead of chicken and will try that next time.
1 lb. hot Italian Sausage, cut into 1" chunks
1 Tbsp. olive oil
Chicken legs and thighs (I used 4 of each.)
1 large onion, roughly chopped
2 large garlic cloves, chopped
4 cups rich chicken broth
1 bottle white wine (Deb used 2 bottles and it was delicious!)
12 small red potatoes left whole
4 carrots, roughly chopped
1 lb. mushrooms, chopped (I used baby portabellas.)
2 zucchini, sliced
Broccoli, crowns removed, stems chopped
1 cups parsley divided; 1/2 to cook down and 1/2 fresh to garnish
1 can cannellini or other bean, rinsed and drained
Hot Pepper flakes
In a large skillet brown the sausage in 1 Tbsp. olive oil. Remove from pan. Liberally salt and pepper chicken. Brown chicken pieces in same pan. Add meat and all veg except broccoli crowns to a large soup pot. Cover with 4 cups chicken stock and 1 bottle of vino. Bring to a boil, then reduce heat and simmer for 45 minutes. Add cannellini beans, broccoli crowns and taste for seasoning. Cook another 15 minutes. Serve with the last 1/2 cup freshly chopped parsley and parmesan cheese.
You may also add greens, such as spinach, escarole, kale and any type of bean.
That's all for today...I only have 2 more radiation treatments and then will be CANCER FREE! My hair is slowly growing back and I am looking forward to life returning to normal!
|Even the cook gets to enjoy a martini on a Friday night!|
TUNE IN AGAIN SOON FOR
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