Sweet Potato Soup
/The forecast for our area this morning was for snow showers. We didn’t see a single flake! But – the cold did get me in the mood to make soup. I had cooked the last haul of sweet potatoes from the CSA a few days ago so I opted to start with the sweet potato puree for the primary ingredient. Things evolved from there.
I put some powered chicken bouillon with water in a pan…added a few cubes of frozen beets (also from the CSA) to increase the potential color of the soup. The beets cooked and softened while I got the other ingredients prepared. The seasonings were garlic (from the CSA too), fresh finger, onion powder, and curry. They were added while the beets were cooking.
I thawed 2 turkey sausage patties and cut them up. I decided a small handful of frozen cranberries would add to the flavor complexity.
After the beets were soft enough, I used the potato masher in the pan…then added the pureed sweet potato, sausage, and cranberries. I cooked everything until the cranberries began to split open.
When I poured it into the bowl, I realized the color had turned out to be similar to cream of tomato soup. The cranberries and sausage cubes floated on top.
Then for the topping of Chinese noodles (I like them better than crackers).
A fabulous winter-time lunch! One of my favorite things about soups is the combination of ingredients…the grand experiment. I just add ingredients that I want to taste together…because that’s what happens in soup. My experiments have become dependable enough that I am confident it will be edible….even tasty! This time it was also a success for the color – a seasonal shade between Thanksgiving and Christmas!
