Decca chef's Moroccan spiced sweet potato soup, Star Chefs Gala

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WHAS11.com

Posted on February 13, 2014 at 12:02 PM

Updated Thursday, Feb 13 at 12:21 PM

Star Chefs Gala

Tuesday, February 25

Muhammad Ali Center

Learn more here


Moroccan Spiced Sweet Potato Soup   Yield: 3 Quarts
  Portion Size: 1Cup
  Portions: 12
Ingredients  Amount Measurement  
Sweet Potato 3 ea. Roasted
Yellow Onions 2 Large ea. about 5 cups sliced Thin
Butter 1/4 # 1 stick
Fresno Chili 1 Tbl. Chopped
Ginger 2 Tbl. Chopped
Garlic clove 1 ea. Smashed
Red Pepper Flakes 1/4 tsp.  
Cumin 3 tsp. toasted & ground
White Pepper 1 1/2 tsp. toasted & ground
Cinnamon 1/2 tsp.  
Turmeric 1/2 tsp.  
Sumac 1/2 tsp.  
Salt 4 tsp.  
Tomato Paste 1/2 C.  
White Wine 3/4 C.  
Water  5 C.  
Cream 3 Cup  
Lime, Juiced 1 ea.  
Sugar 1 tsp.  
       
       
 

 

Roast sweet potatoes.  Poke a few times with a fork, drizzle with olive oil, season with salt. Cook in a 350 oven until soft. Let cool. In a heavy bottomed pot add the onions, butter and some salt. Caramelize Onions on medium low until golden brown this will take about 30 mins. Add fresno chili, garlic and ginger. Cook for 5 more minutes. Add the spices: red pepper flakes, cumin, pepper, cinnamon, turmeric, sumac, and salt. Cook 1-2 minutes until fragrant. Add tomato paste and cook over medium stirring constantly until it caramelizes and sticks to the bottom of the pan about 10 minutes. Deglaze with white wine and reduce wine by 1/2. Peel sweet potatoes and add to the pot along with the water, cream and sugar. Simmer for 5 minutes then add lime juice. Puree until smooth. Check seasoning. If its too thick add more water or cream.

 

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