At the daily farmer’s market here in Halifax the other day there was a big discussion about what can actually be found when it comes to Canadian produce this time of year. February is the dregs of sorts. Not a whole lotta greens, last of the apples. But, there is definitely no shortage in the root vegetable department.
Sweet potatoes in particular are lining local food cart shelves, calling our names and making us wonder if it is possible to do something other than bake them or cut them up into fries. Creative home cooking calls for some soup-making goodness and the crew at Chives Canadian Bistro here in Halifax convinced us that the modest sweet potato could be turned into a great meal – Canadian-style. Here is their recipe for Sweet Potato Soup that is seriously lick-your-bowl-clean sort of goodness.
Sweet Potato Soup from Chives Bistro, Halifax, N.S.
- 1C diced celery
- 1C diced onion
- 3 cloves of garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp fennel seeds
- 1/2 tsp chili flakes
- 1.4C butter
- 1/2C white wine
- 4C sweet potatoes peeled and diced
- 6C chicken or veggie broth
- 1/2C heavy cream
1. In a soup pot, saute celery, onions, garlic, all seasonings and spices in the butter for about 10 minutes over medium heat until a bit of color appears.
2. Deglaze the pan with wine, turn up the heat and boil off the liquid
3. Ass the sweet potatoes and stock. Bring to a boil and simmer, reduce heat and let simmer for about an hour.
4. Puree everything in the blender, return to the pot and add the cream. Keep on a low heat until ready to serve.
Thanks Chives! You rock Canadian local food!