Wednesday, December 15, 2010
Bite with Belkys: Smoked Sweet Potato Soup
The world's largest cruise ship docks here in town, and today we are showing you how to make one of its most demanded dishes. We are wrapping up our special Bite with Belkys series onboard Royal Caribbean's "Allure of the Seas". Let's see what the chef is cooking.
The Chef: Molly Brandt
The Ship: Royal Caribbean Allure of the Seas
The Dish: Smoked Sweet Potato Soup
2 lb of sweet potato, peeled and diced into large chunks
2 oz of butter
1 medium onion, diced
1 clove of garlic, minced
1 Tbs of fresh ginger, minced
1 tsp of paprika
2 qt of chicken stock
1 cinnamon stick
6 sprigs of thyme
1 bay leaf
1 star anise
1/2 tsp of whole black peppercorns
1 cup of heavy cream
honey, to taste
1 dash of sherry vinegar
salt, to taste
Method of Preparation:
-First, sautee onion in melting butter and add salt, garlic, paprika, sweet potato and chicken stock. Let it simmer for about 30 mintues.
-Then, prepare a sachet. In a piece of cheese cloth, roll up a cinnamon stick, fresh thyme, bay leaf, star anise and black peppercorns. Toss this into the simmering pot.
-Next, separate the liquid from the soup and remove the sachet.
-Blend the soup in patches. Then, pour in heavy cream, honey, sherry vinegar and salt and blend it one more time.
At the restaurant, they garnish with a serrano ham chip, butter sherry cream and almond dust. Then, they cover the soup and smoke it with a smoking gun.
Serving Suggestion: Chenin Blanc
FOR MORE INFORMATION: