A pleasant heat bowl of silky-smooth soup of candy potato and leek with coconut milk, lime juice and spices may be simply what the physician ordered as we head into December. I got here up with this one when a glitch on this yr’s Thanksgiving plans left me with an abundance of raw candy potatoes. It was a cinch to make — took lower than half an hour — and the end result was a really soothing soup with Asian flavors that was each wholesome and economical.
Soupe patates douces-poireaux / Spicy candy potato-leek soup
What do I imply by economical? A single giant candy potato produces sufficient soup to serve three generously. What do I imply by a cinch? You merely peel and slice the candy potato, boil it to tenderness with the white a part of a single leek, purée it and add the coconut milk, lime juice and spices — coriander, cumin and cayenne. And as for wholesome, this soup will obtain a seal of approval from vegans and vegetarians in addition to omnivores.
Now that we’re previous Thanksgiving, I’m beginning to consider the top of yr festivities, notably Hanukah, Christmas and New 12 months’s Eve. This yr I anticipate my addition to the Vacation Menus already on the positioning to be a household Christmas cookie recipe — my Grandma Hilda’s fabulous almond-butter crescents. Extra on that subsequent time…
Within the meantime, when you’re celebrating Hanukah, which begins on the night of Thursday, December 7, you may need to take a look at galettes de pomme de terre, the French model of latkes (potato pancakes), that are enjoyable to make and a crowd pleaser. A pleasant Hanukah menu may start with these lacy pancakes, observe with roast hen, roasted winter greens and a salad, for instance of lamb’s lettuce and beets, and conclude with a non-dairy dessert resembling poires au vin et cassis (pears in pink wine and black currant liqueur).
Returning to the candy potato-leek soup, it could be served at lunchtime, accompanied by sandwiches or a salad, or as a primary course for a extra elaborate meal. My daughter and I loved it for lunch with salade vigneronne (winemaker’s salad), during which tender greens, walnuts and grapes are bathed in a garlicky balsamic French dressing. Natural salad with hazelnuts would additionally marry properly. At suppertime, you can start with the soup and observe up with any seasonal primary dish.
Completely happy cooking.
