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This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!
Electrolux provided us with their Masterpiece Collection Immersion Blender for testing and review purposes. All opinions below are 100% ours.
With warm temperatures in the 70’s this week, Mother Nature may still think it’s summertime – but my taste buds are ready for Fall comfort food. This Sweet Potato Soup with Orange Crème Fraîche is so good, it’s going to make a regular appearance on our table all season long!
This is a very simple soup to make. Both orange and white sweet potatoes, parsnips, celery, and leeks are all pureed together with vegetable stock and butter, plus fresh orange, fresh ginger, and brown sugar add a touch of sweetness and great depth of flavor.
You could stop there and simply eat this wonderful, earthy, and creamy Sweet Potato Soup as is. But we blended up a simple Orange Crème Fraîche crema and drizzled it on top of the soup. We also sprinkled crispy fried sage top as a final garnish. The Orange Crème Fraîche really brightens the Sweet Potato Soup, and the hint of sage is a wonderful complement as well.
This Sweet Potato Soup with Orange Crème Fraîche is easy to make – especially with the right tools in your kitchen. That’s where this Electrolux® Masterpiece Collection Immersion Blender comes in!
First of all – Jack and I are both huge fans of multi-function appliances and this Electrolux Masterpiece Collection Immersion Blender definitely fits the bill. One powerful immersion blender head fits three different attachments – so you can blend, whisk, and chop without needing multiple appliances.
The blender head has a 300-watt variable speed fingertip control and a TurboBoost control for when you need extra blending power.
The blender attachment uses Electrolux’s TruFlow® Pro Technology: Innovative blades, a precisely engineered mixing head, and that powerful turbo boost motor provide better circulation of your ingredients for superior blending results. And the titanium coated blades stay sharper for longer.
The plastic mini chopper is made with durable BPA-free plastic, and the double whisk attachment is perfect for a quick whisk of ingredients without having to pull out another small appliance. You also get a countertop stand with a removable dishwasher-safe tray for easy cleaning.
We loved this Electrolux Masterpiece Collection Immersion Blender, and it is definitely a kitchen tool that we will reach for again and again.
1 ½ pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)
1 ½ pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)
½ pound parsnips, peeled and cut into 2” pieces
6 tablespoons butter melted and divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon brown sugar
3 cups leeks, trimmed, cleaned of sand and chopped* (whites only)
1 cup celery chopped*
1 teaspoon fresh ginger
½ naval orange, peeled, white skin and seeds removed and coarsely chopped
2 quarts vegetable stock
Salt and pepper, as needed
Crème Fraiche topping
1 cup crème fraiche
1 teaspoon orange zest
1 teaspoon finely ground fresh ginger
Crispy sage for garnish
12 medium sage leaves
2 tablespoons vegetable oil
Preheat oven to 400 degrees F.
In a bowl, toss both sweet potatoes and parsnips with 4 tablespoons melted butter, salt, pepper and brown sugar. Pour onto a sheet pan and roast for 15 minutes. Turn vegetables in pan and roast for 15 minutes more. Remove from oven.
While vegetables are roasting, in a 4-5 quart pot over medium heat, add remaining butter, leeks, celery and ginger and sauté for four minutes. Add cooked vegetables and cook for two more minutes.
Add orange and stock, bring to a boil and reduce to a simmer. Simmer for 20 minutes or until all vegetables are tender, stirring occasionally.
Using an immersion blender*, puree until thick and creamy. Dilute with more vegetable stock if too thick. Taste and season again if needed.
While soup is simmering, make the orange crème fraiche.
In a small bowl, add crème fraiche, orange zest and ginger. Using a mixer*, whip to combine, about 30 seconds.
Make crispy sage by frying whole sage leaves in a small sauté pan in the vegetable oil that has been heated to hot and almost smoking. Remove with tongs after 20-30 seconds to a paper towel then chop into small pieces.
To serve, portion soup into bowls and top with the crème fraiche mixture and crispy sage pieces.
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