By Jane Rodmell
Editor's note: This delightful recipe is perfect for a chilly autumn day and comes to us from the kitchen of Jane Rodmell, founder and president of All The Best Fine Foods in Toronto. Her newest book, All The Best Recipes: 300 Delicious and Extraordinary Recipes, is a compilation of fabulous, easy-to-prepare recipes that you’re sure to enjoy.
The common orange-fleshed sweet potato is a favourite in our winter kitchen, adding a sweet, squash-like flavour to soups, stews and vegetable purées. This is a “feel good” soup made lively with the addition of fresh dill.
Makes 6 servings
1 Tbsp vegetable oil
1 onion, chopped
1 leek, white and tender green parts only, chopped
2 cloves garlic, chopped
2 sweet potatoes, peeled and roughly chopped
(about 3 cups)
1 large carrot, roughly chopped
1/4 cup dry white wine
Kosher or sea salt
5 cups vegetable or chicken broth
1/2 cup whipping (35%) cream
2 Tbsp chopped fresh dill
1 Tbsp chopped flat-leaf parsley
Freshly ground black pepper
In a large pot, heat oil over medium heat. Add onion and leek and cook until softened but not browned, 4 to 5 minutes. Stir in garlic, sweet potatoes, carrot, wine and a pinch of salt and cook, stirring occasionally, for 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 20 to 25 minutes.
Remove from heat and let cool for a few minutes. Using a blender, purée soup, in batches, until smooth. Return soup to pot. Stir in cream, 1 tablespoon of the dill, and the parsley. Reheat over medium heat until steaming. Season with salt and pepper, to taste. Serve in warm bowls and garnish with the remaining tablespoon of dill.
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1101 Yonge St., Toronto