Stokes Purple Sweet Potato and Leek Soup with Goat Cheese and Lemon Balm
This was a magnificant soup. I had some leeks in the garden that needed to be used since they were going to seed and I wanted to try these new sweet potatoes in a soup. These purples cooked up wonderfully.
Here are the ingredients:
3 Stokes Purple Sweet Potaotes
1 Onion- sweet
5 Leeks
2 Garlic cloves
2 Cans of Chicken broth
1/2 Litre of Rosé wine
2 Cups of fat-free half & half (light whipping cream if you're brave)
4 Tbs. Butter
Salt & pepper (sea salt)
Cardamom
Ginger
Freshly scratched nutmeg
Thyme
Red pepper flakes
Lemon zest
I peeled and cubed the potatoes before boiling until tender. Sauteed the onion and leeks in a pan with the butter (15 minutes). Then add chicken broth and half of the rose wine, spices and minced garlic. Drain the potatoes and add to the pan with the leeks. Simmer together for a few minutes then remove from burner. In small batches puree the soup in a blender. Return to a clean pot or tureen. Pour in the half and half , whisking it in with remaining wine. Adjust seasonings to taste. I use the drop method of cooking, but adjust seasoning to your own preference. The ginger should not be overly strong- just enough to tingle the cheeks in your mouth. (around 1.5 Tsp).
Serve in bowls with goat cheese and embellish with lemon balm or oregano. I have to say the lemon balm was fantastic with this.
