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Cream of sweet potatoes and apples

by Ada Parisi
6704 views 5 min read

Cream of sweet potatoes and apples: here is a perfect cream for a winter evening, cold, with the wind blowing icy banging shutters. Better if in front of a fireplace. Maybe in a chalet in the mountains. My fantasy is going too far, though this cream of sweet potatoes and apples is really perfect for a winter evening, also because it brings a little’ of color in gray: the sweet potatoes and Apple is correct by Velvet spicy heart and warm soft cream is combined with the cold and the acidity of sour cream. The combination I love potatoes and apples, I've experienced in cream of potato soup, Apple and celery, I find it light and tasty. If you want to try the sweet potato in a combination with a difference here is the recipe.

Ingredients for 4 people:

  • 450 grams of sweet potatoes
  • 1 fresh onion
  • a piece of Leek
  • 180 grams of Golden Delicious apples
  • the juice of half an orange Navel (blonde)
  • a pinch of paprika
  • a pinch of chilli or spicy paprika
  • the tip of a teaspoon of cinnamon
  • extra virgin olive oil as required
  • salt to taste

for garnish

  • sour cream as required (found here the recipe)
  • some orange zesta
  • enough chives
  • some fresh chilli washer

Wash and peel the sweet potatoes and apples and cut them into pieces. Finely chop the shallot and leek and sauté over low heat in olive oil until they are wilted, combining hot water if necessary to prevent them from burning. Add the potatoes and apples, FRY for a few minutes stirring frequently, then pour in the orange juice. Add salt, the chili, the paprika and cinnamon and cook covered until the potatoes and apples will not be soft.

Set aside a few glasses of broth (you will need to stretch the cream in case it is too dense) and pass the food mill (do not process the cream with hand mixer because otherwise, Since there are potatoes, you will be sticky). Add as much cooking liquid as necessary to achieve the desired consistency and adjust salt if necessary. Keep in mind that is a sweet and spicy flavors to soup, don't use too much salt because it would be unpleasant.

Serve the warm cream with a generous dollop of sour cream, very cold (I keep a few minutes in the freezer before putting it on the cream) and decorate the dish with some orange zesta, little chopped chives and some fresh chilli washer.

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