This summer soup will surprise and delight the taste buds. Vegan friendly when oil used in place of butter. This soup is perfect on a cooler summer evening, after a rain shower, paired with fresh greens and a simple vinaigrette dressing and a glass of iced earl grey tea with a splash of almond milk.
Be sure to use moist variety of sweet potato. Add as much lemon or lime juice as you prefer to create desired balance with natural sweetness of the soup
2 medium sized orange sweet potatoes
4 cups of water
3” cinnamon stick
1 ½ tsp salt
3 large ripe pears ( not Bosc tho too grainy)
1 T unsalted butter
½ C dry white wine or ¼ cup white cooking wine
2 T fresh lemon or lime juice, or more to preferred taste
Cayenne or white pepper
1- Peel and cut sweet potatoes into small ¼” cubes placing them in a saucepan with the water, salt and cinnamon stick. Bring to s boil, cover, simmer 10 minutes until fork tender. Remove cover and let simmer another 5 min.
Remove and toss the cinnamon stick and let the potatoes relax in their cooking liquid while you get the pears prepped.
2- Peel and core pears and cut into thin slices approx ¼”
3- Heat oil or butter in medium skillet over medium heat making sure entire bottom of pan is coated. Add sliced pears stirring often while cooking for 4 minutes or until pears begin to soften. Add wine cover and reduce to lowest heat to simmer for about 10 minutes, after which most of wine has cooked off.
4- add pear mixture to saucepan of sweet potatoes. Use immersion blender to combine until smooth. Or - add pear mixture along with sweet potatoes and cooking water in batches into blender and purée until smooth.
5- Return soup to saucepan and gently reheat over low heat. Add lemon or lime juice to taste along with a pinch of cayenne or white pepper.
Submitted by Kate Ludwig, Owner 90