Wow! It's been 10 days since
I've made a post. And even longer since I've posted a recipe. Here's a good
one! Let me know if you try it.
Sweet Potato Soup with Ham and Leeks
2 teaspoons extra virgin
olive oil
½ lb fully-cooked ham, cut
into small dice (about 1 cup)
1 large leek, cleaned well
and sliced (about 1 ½ cups)
3-4 sweet potatoes, peeled
and cut into small cubes (about 3 cups)
1 can chicken broth (about 14
ounces)
1 cup water
1 small can evaporated milk
(about 5 ounces)
Salt and freshly ground black
pepper to taste
Garnish
Sour cream
Thinly sliced scallions
Put the oil in a pot and fry
the ham cubes, stirring constantly, until slightly crispy on the edges (about 5
minutes). Remove the ham from the pot. Add leeks and cook until slightly
wilted. Add the sweet potatoes, the chicken broth, water, and evaporated milk.
Simmer for 15 minutes, or until the potatoes are tender. Place half the soup
into a blender (secure the lid! and place a kitchen towel over the top to
prevent splatters) and puree until smooth. Return to the soup pot and add the
ham. Add salt and pepper to taste. Garnish each bowl with a tablespoon or so
sour cream and a sprinkling of sliced scallions. Garnish is optional, of
course. Enjoy!
Variations: Change up the
soup by adding a half teaspoon or so of your favorite herb or spice. The amount
of the herb will vary depending on the strength of the herb, whether it's fresh
or dried, and your particular taste palate. Remember, start with a small amount
and taste. You can always add more, but you can't remove it once it's stirred
in. Suggestions: sweet basil, lemon basil, cayenne pepper, celery leaves,
celery seed, cilantro, cinnamon, cumin, curry powder, garlic, lemon grass
(simmer with the soup, then discard before eating), parsley, rosemary, sage,
thyme.