Although my usual way to enjoy a sweet potato is to simply bake it and slather it in butter, I’d been thinking about doing something different with the last of the yams from my produce stand excursion. Soup sounded like a good idea, although the combination here isn’t terribly original. I was in a hurry and not feeling particularly creative so I let Chicken with Rosemary Orange Marinade be the inspiration. The result was a delicious soup that, alongside a turkey sandwich, was part of a perfect winter supper.
- Sweet Potatoes or Yams, 4 large
- Onions, 1 or 2 ( I also had these big sweet onions left so I used them. Leeks would work well too.)
- Oranges, 2
- Rosemary, 2 tablespoons snipped or dry equivalent
- Orange Juice, 1 1/2 cups total
- Chicken Stock, 2 two cups
- Olive Oil
Peel the sweet potatoes and cut them into chunks.Slice the onion into rings. With these, I used a good bit of the green part too.Zest the oranges.Juice the orange carcasses. Add enough purchased juice to have 1 1/2 cups.Snip the rosemary.In a large stockpot, heat a little olive oil over medium heat. Add the onion and cook for a few minutes, until the onion starts to soften. Stir in the rosemary and cook another couple of minutes.Add the orange zest and sweet potatoes.Add the orange juice and chicken stock, just enough stock that the vegetables are nearly covered. Season to taste with salt and pepper.
Simmer, stirring occasionally, until the sweet potatoes are tender.Ladle out a couple cups and puree it. Add the puree back to the pot and stir it well. A little cream would’ve made a good addition but I decided to forgo the extra fat and calories.Dish it up and garnish it with a rosemary sprig if you like.