Easy, Moderate, Complex
Yield: 6 – 8 servings
- 3 large sweet potatoes, cut in chunks
- 3 leeks, rough chopped
- A pinch of sea salt & fresh ground black pepper
- A nub of butter
- 6 cups chicken stock (1.5 Litres)
- 1 big knuckle of fresh ginger (about 1 tablespoon peeled and grated) (12 ml)
- 2 cups water (500 ml)
- Peel and quarter the sweet potatoes.
- Wash leeks well and drain, remove any damaged outside peel, remove the hairy white tips from the end, and cut leeks into 1 inch slices. (leave one 3inch section aside to be fried for the garnish, later)
- Soften leeks in a large pot with a nub of butter. Do not brown.
- Add 6 cups of stock or water
- Add sweet potatoes and bring to a boil. Reduce heat to medium and boil until cooked through –just softer than fork tender. Using an immersion blender, puree the ingredients until they are thoroughly blended.
- Add the grated ginger, and test for consistency. If too thick add a bit more water. Taste for seasoning, adding more salt or pepper as needed.
- Place in a bowl and garnish with a mound of hot crispy matchstick potatoes & frizzled leeks.
For MATCHSTICK FRIES AND FRIZZLED LEEKS
- 2 large Yukon Gold potatoes (or another medium starch potato)
- 3 inch piece leek, julienned (8 cm)
- A dusting of potato starch
- canola oil for frying
- A sprinkle of salt
- Peel and cut potatoes into matchstick slices.
- Rinse them under cold water in a strainer to remove excess starch. Let drain well. Pat dry. In a deep fryer set at 350 degrees, Fry for 3 – 5 minutes submerged in canola oil until a nice deep golden brown. Drain on a paper towel or absorbent cloth. Hit them with a sprinkle of salt and pepper right away.
- Cut strips of leek into julienne slices similar to potato. In a small bowl place 2 tablespoons of starch and lightly dust the leek pieces in it to help prevent burning. Fry the 3 inch strips of leek in same oil until they are just golden – about one minute, to make ‘frizzled leeks’.
- Add to your bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.
YIELD: 6 – 8 servings