Sweet Potato Soup
Ingredients:
2 Tbsp butter
2 Tbsp chopped ginger
3 leeks cleaned and chopped
4 sweet potatoes peeled and diced
1 Tbsp ground cumin
2 tsp ground coriander
Pinch of cayenne
6 cups chicken stock
1 tsp grated lime zest
1/4 cup whipping cream
salt and freshly ground pepper
1 tbsp. lime juice
- Melt butter in a saucepan on medium heat. Add ginger, leeks, and sweet potatoes. Saute until vegetables are softened slightly, about 2 minutes. Sprinkle in cumin, coriander and cayenne and stir together. Pour in chicken stock and grated lime zest, bring to a boil. Lower heat and simmer 15 minutes, or until sweet potatoes are tender.
- Puree in a food processor. Return to pan, add cream. Bring to a boil and simmer for 5 minutes. Season well with salt, pepper and line juice. Serve with crisp mushroom rolls (below).
Crisp Mushroom Rolls
Ingredients:
1 Tbsp vegetable oil
1 tsp grated ginger
8 shitake mushrooms, thinly sliced
2 green onions, chopped
2 tsp soy sauce
Freshly ground pepper to taste
8 rice paper wrappers
1 bunch arugula
24 mint leaves
1/4 cup vegetable oil
- Heat oil in a skillet, on medium-high heat. Add ginger and mushrooms and fry 1 minute. Scatter in green onions and season with soy sauce and pepper. Remove from heat.
- Run rice paper wrappers under warm water, until dampened. Lay on counter to finish softening
- In centre of each wrapper, lay 3 arugula leaves, 3 mint leaves and 2 Tbsp of mushroom mixture. Roll wrappers, tucking ends in.
- Heat oil in skillet and fry rolls about 1 minute, per side, or until golden brown. Drain on paper towels. cut into 1 inch lengths and serve beside, or on top of soup.
