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Sweet Potato & Amaranth Soup
Sweet Potato & Amaranth Soup
- Recipe Submitted by Strawberry on 03/26/2014
Category: Desserts, Potatoes, Soups
Ingredients List
- 2 pounds leek, untrimmed
- 2 tablespoons unsalted butter, plus 1 teaspoon for each soup bowl
- pinch freshly ground nutmeg
- 1 medium sized carrot, medium-diced
- salt and pepper to taste
- 4 garlic cloves, chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 ¾ pounds sweet potato, large-diced
- 5 cups chicken stock
- 6 sprigs thyme
- 4 sprigs sage, plus 1 teaspoon chopped sage for each soup
- 1 ½ teaspoon apple cider vinegar
- 1 cup amaranth (uncooked)
Directions
Cut off and discard the top dark green part of the leek, about four or five inches from the bottom, and the roots. Slice the remaining leek lengthwise, then width-wise, half an inch thick. Wash well under running water to rid the leek of any debris.
Melt the butter in a soup pot on medium-hot heat. Add the leeks and nutmeg. Stirring occasionally, cook for about 10 minutes, or until the leeks are sweet and translucent. Season with salt and pepper. Add the carrot and garlic, lower heat to medium, and cook for 5 minutes. Add the sweet potato and stock and bring to a boil, then reduce to a simmer. Add the thyme and whole sage springs. Cover and cook for around twenty-five minutes, or until potatoes are tender enough to easily crush against the side of the pot with a spoon. Remove the herb sprigs and discard.
While potatoes are cooking, toast the amaranth in a sauté pan over medium heat until it turns a dark golden or light brown. After the sweet potatoes have cooked to the desired softness, add the amaranth to the soup pot, cover, and cook for fifteen minutes more. Use a potato masher to crush about three-quarters of the potatoes in the pot, then salt and pepper the soup to taste.
For the individual bowls:
Melt the desired amount of butter to top the portions in a medium-sized sauté pan and melt over medium heat. Scraping the bottom of the pan for about three to five minutes, cook until the butter turns light brown. Add the sage, stir for another minute, then drizzle over each soup bowl.
Melt the butter in a soup pot on medium-hot heat. Add the leeks and nutmeg. Stirring occasionally, cook for about 10 minutes, or until the leeks are sweet and translucent. Season with salt and pepper. Add the carrot and garlic, lower heat to medium, and cook for 5 minutes. Add the sweet potato and stock and bring to a boil, then reduce to a simmer. Add the thyme and whole sage springs. Cover and cook for around twenty-five minutes, or until potatoes are tender enough to easily crush against the side of the pot with a spoon. Remove the herb sprigs and discard.
While potatoes are cooking, toast the amaranth in a sauté pan over medium heat until it turns a dark golden or light brown. After the sweet potatoes have cooked to the desired softness, add the amaranth to the soup pot, cover, and cook for fifteen minutes more. Use a potato masher to crush about three-quarters of the potatoes in the pot, then salt and pepper the soup to taste.
For the individual bowls:
Melt the desired amount of butter to top the portions in a medium-sized sauté pan and melt over medium heat. Scraping the bottom of the pan for about three to five minutes, cook until the butter turns light brown. Add the sage, stir for another minute, then drizzle over each soup bowl.
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