It’s very scientific.
but But BUT today I have soup photos to share AND it’s getting colder AND Jay is a recent vegetarian AND it’s pouring rain outside and is supposed to all day!
It’s like I planned it.
I made this soup last week for a catering dealio, and it turned out GOOD. Really good. Also simple! I read somewhere once that sweet potatoes have the most nutrition per ounce of any item in the produce department. I have no clue if it’s true, but even if it’s KIND OF true it sounds pretty good, so I’m going with it. Also there are croutons and fried sage on top of this. Because we aren’t eating fried foods at the moment, but that 100% doesn’t count if the things that are fried are herbs. It’s a vegetable, people.
Let’s make soup. You need sweet potatoes! 1/2 potato per person, give or take. You also need onion, celery, garlic, smoked paprika, and vegetable or chicken stock for the soup. For the toppings you need sage, butter, heavy cream, and bread for the croutons.
We roast the potatoes first since they take the way longest. You could also do this a day in advance. Prick them all over with a fork, then put them in the oven all naked for 1 hour at 450F. When they’re super tender and kind of ooey gooey (and the house smells like cooked sugar), they’re done!
While the potatoes are roasting, I work on the sage and the croutons. Add the butter to a skillet, and let the butter melt over medium-high heat. When the butter foams, add the sage leaves and fry for about 1 minute on each side until they’re bright green and slightly dark at the edges.
Let the croutons cook over low heat for 15-20 minutes until they’re crispy on the outside and coated in the butter. Sprinkle with a little salt and set them aside with the sage while you get back to the soup.
- 3 large sweet potatoes
- 1 small onion, cut into chunks
- 3 cloves garlic, roughly chopped
- 1 rib celery, cut into chunks
- 4 tablespoons butter, divided
- 1/2 teaspoon smoked paprika
- 2 cups chicken or vegetable stock, plus more if needed
- salt, to taste
- 1/2 cup fresh sage leaves
- 2 cups bread cubes, such as from leftover bread
- heavy cream, optional, for drizzling
- Preheat the oven to 450F. Prick the potatoes all over, and place bare in the oven for 1 hour. Remove from the oven to let cool.
- Meanwhile, make the croutons and fry the sage: Add half the butter to a skillet over medium-high heat. When the butter melts and foams, add the sage in a single layer and fry for 1 minute on each side until the sage is bright green and slightly dark at the edges. Remove the sage leaves to paper towels to drain.
- To the butter, add the bread cubes, a sprinkle of salt, and reduce the heat to medium-low. Fry the croutons for 15-20 minutes until crispy and golden.
- When the sweet potatoes are cool enough to handle, peel them and cut them into large chunks. Heat a small soup pot to medium-high with the rest of the butter, the onion, garlic, celery, and smoked paprika. Saute the veggies for 5 minutes and pour in the stock. Cover the soup and let the veggies boil for 5-10 minutes until soft, then add the sweet potato chunks. Puree the soup with a blender or food processor until smooth, then taste: add as much salt as you'd like. If the soup seems thick, thin it out with some extra stock.
- Serve the soup topped with croutons, crispy sage, and a drizzle of heavy cream. Enjoy!