Sweet Potato Leek Soup
1 Tbsp olive oil
1 leek, thinly sliced
2 medium sweet potatoes, peeled and chopped
3 cloves fresh garlic, chopped
1 1/2 tsp butter
1 cup dry white wine
3 cups chicken stock
3/4 cup heavy cream
creme fraische or sour cream for garnish
chives for garnish
In a dutch oven or deep sauce pan, heat olive oil to a medium to medium-low heat. Saute leek until soft, 3-4 minutes. Reduce heat to medium-low and add sweet potatoes, garlic and butter. Saute for 10-15 minutes, stirring often. Be careful not to burn the garlic. Deglaze the pan with white wine and cook down for 4-5 minutes. Next add the chicken stock. In a separate bowl, temper the cream by adding a small amount of the hot mixture and slowly stirring in the cream. Add cream back into the pot. Cook another 5-10 minutes, then remove from heat. Using an immersion blender, carefully blend the soup to a moderately smooth consistency. A regular blender can also be used . Be sure to let the soup cool down before blending. Garnish with Creme Fraische or sour cream and chopped chives.*
*This soup is delicious and beautiful drizzled with Aunt Dottie’s Blackberry Vinaigrette!
