In the past I’ve been mostly a soup purchaser. I love soup but I had zero interested in learning how to make my own. I thought it was hard. Turns out I was wrong.
As long as you have butter you can be pretty sure it’ll taste like soup. Making it good that’s a different story.
I made a Cheddar ale soup a week ago. Turned out better than I expected. It was 50% recipe and 50% my own. Today I present a recipe I made up because I couldn’t find the one I was looking for. I couldn’t remember if I bookmarked it, saved it to a collection on Instagram, read it in a magazine. No, bother. I used what I had around and made
First thing. prep your food.
Ingredients
1 Tbsp Red Chile Paste
2
1/2 Scallion minced
2-3 Cups of Chicken or
1 Cup Unsweetened Coconut Flavored Almond Milk
2 Large Sweet Potatoes Cubed
1 tsp salt
1 tsp pepper
- Drop in the Red Chile Paste in a dry pan on medium heat. After a minute or two it’ll bubble and become very fragrant. This is the spicy part.
- Once the chile Paste gets nice and hot. Drop in the butter and scallions. Bring up to medium high. Stir a bit to keep the scallions from burning and to mix in that paste with the butter. It’ll be a nice dark color.
- Now add the cubed sweet potatoes and ginger. I used purple sweet potatoes. I thought they were
ube’s but inside they were bright white so definitely not the variety common to the Philippines. Give it a quick stir so it mingles with the paste and butter for half a minute or so. - Add in the stock. I used chicken stock but vegetable would be perfect too. Pour in enough to cover the potatoes. Add salt and pepper
- Bring to a boil and cook until the potatoes are tender. This will vary based on the volume and size of cubes but somewhere around 15 minutes
- Once the potatoes are tender add in the milk. This will give it a bit of sweetness to balance the spice. Bring back to a boil then reduce to a simmer.
- Use an immersion blender and combine ingredients. Simmer to get the desired thickness. Season to taste
Top with cream and croutons
