Wednesday, October 3, 2012

Creamy Sweet Potato and Chicken Soup

3 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 green chilies, finely chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground marjoram
1 tsp ground black pepper
6 medium sweet potatoes, cubed
2 boneless, skinless chicken breast, diced
15 oz can of coconut milk
32 oz chicken stock
1 tbsp lemon juice
2 shallot, diced
8 tbsp mascarpone cheese

Place onions and 2 tbsp olive oil in a large stock pot and cook until translucent, about 7 minutes. Add garlic and chilies and cook for another 2 minutes. Add the spices, coconut milk, chicken stock, sweet potatoes and chicken. Bring to a boil, cover and simmer for 25 minutes. While the soup simmers, sautee shallots with 1 tbsp olive oil and set aside. Add the lemon juice and puree with an immersion blender until desired texture. Top each serving with a tbsp of mascarpone cheese and sauteed shallots.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8

To Freeze: Place in a freezer safe container. When ready to eat, defrost the soup and reheat in a saucepan to a gentle boil before serving. While the soup warms, sautee shallots with 1 tbsp olive oil and set aside. Top soup with shallots and a tbsp of mascarpone cheese

(inspired by Spicy Chicken, Sweet Potato and Coconut Soup, by Abbe's Cooking)

No comments:

Post a Comment