 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
First Class Dining soup recipe, refreshing taste, full of flavour. Ingredients:
1/2 cup sour cream |
1 teaspoon grated lime zest |
2 large sweet potatoes, peeled and cubed |
1 tablespoon butter |
1 onion, sliced |
2 cloves garlic, sliced |
4 cups chicken stock |
1/2 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons grated fresh ginger root |
1/4 cup smooth peanut butter |
1 lime, juiced |
2 tablespoons chopped fresh cilantro |
salt to taste |
1 large roma (plum) tomato, seeded and diced |
Directions:
1. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
|
|