Sweet Potato Soup with Orange Crème Fraîche
This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!
*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Category: soup
- Method: blend
- Cuisine: American
Ingredients
1 1/2 pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)
1 1/2 pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)
1/2 pound parsnips, peeled and cut into 2” pieces
6 tablespoons butter melted and divided
1 teaspoon kosher salt
1/2 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
1/2 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
Instructions
- 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.
