From Screen Doors and Sweet Tea
By Martha Hall Foose, Clarkson Potter
I love the way a crisp puffed pork rind (or a scattering of pomegranate seeds) crowns this soup, which elevates the lowly sweet potato. A little heat from curry and sweetness from coconut milk make this dish worthy of the fine china. Ingredients
3 pounds dark orange sweet potatoes, peeled and diced
3 tablespoons unsalted butter
2 leeks, white and tender green parts only, chopped
1 tablespoon grated peeled fresh ginger
2 (2-inch) pieces lemongrass
2 garlic cloves, minced
1 tablespoon lemon curry powder blend
1 quart vegetable broth
1 (14.5-ounce) can coconut milk
Fried pork rinds, for garnish Notes
- Do not cut sweet potatoes with a carbon steel knife; this will turn the edges black. Use a stainless steel or ceramic knife instead.
- Any of the autumn squashes, like kabocha, acorn, or butternut, can be substituted for the sweet potatoes with fine results.
- Ginger is easily peeled by just running a teaspoon across the thin skin. Grate the ginger against the grain of the fibers to keep it from clogging up the grater. Instructions
In a large pot, cook the sweet potatoes in the butter for 5 minutes over medium heat. Add the leeks, ginger, and lemongrass. Cook for 3 minutes over low heat or until the leeks are tender. Add the garlic and curry, and cook for 1 minute. Stir in the broth and simmer until the sweet potatoes are very tender, about 20 minutes.
With an immersion blender, or carefully with a blender, puree the soup. Stir in the coconut milk and warm through over very low heat.
Ladle into bowls and top with a pork rind. Serves 6.