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Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

Sweet Potato Soup with Orange Crème Fraîche

*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk

Yield: 8-10 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour
Scale:

Ingredients

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


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.

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