Great Food Finds Washington, DC by Beth Kanter

Author:Beth Kanter
Language: eng
Format: epub
ISBN: 9781493028122
Publisher: Globe Pequot Press

SWEET POTATO AND FENNEL SOUP

Serves 6–8 people

6 sweet potatoes

1 Spanish, yellow onion

1 fennel (bulb)

1 Granny Smith apple

3 whole allspice berries

1 tablespoon nutmeg (preferably freshly ground)

3 each cloves, whole

1 tablespoon thyme (fresh)

Vegetable broth (or water), 3½ quarts (14 cups)

¼ cup canola oil

SPECIAL EQUIPMENT:

blender, vegetable peeler, microplane, mesh strainer, large pot (enough to hold at least two gallons)

Roughly chop onions, fennel and granny smith apple. Peel and roughly chop sweet potatoes into about 6 pieces per potato. Remove leaves from thyme and set aside.

In a pot, add canola oil, onions, fennel, and apple and allow the vegetables to caramelize. After they begin to brown slightly, add sweet potatoes and vegetable broth.

Using the microplane, zest nutmeg and add to soup.

Add allspice, cloves, and thyme.

Bring to a boil and reduce to simmer until sweet potatoes are soft enough to smash with a fork. Blend the soup until emulsified. Pass through a fine mesh strainer for smooth texture.

Season to taste

Garnish with optional small dice of sweet potato and chopped fennel fronds

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