On a Mission in the Culinary Wasteland

Sweet Potato Chanterelle Soup

source: Clay T. Martin

recipes for the country gourmet
recipes for the country gourmet

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recipes for the country gourmet

This will warm you up on a cold day. This is a creamy soup with a tiny bite. It has a unique flavor that becomes exotic with the addition of saffron. This recipe can be made in advance, and finished just before service.

recipes for the country gourmet

Ingredients:

3cupsChanterelles whole, frozen or fresh
4mediumsSweet Potatoes
2.5tablespoonsBacon Fat
24ouncesBeef Stock
0.25teaspoonBlack Pepper - medium grind
0.5teaspoonCelery Seed
42ouncesChicken Stock
1largeCubanelle Pepper, 1/4 inch dice
1tablespoonCumin powder
1largeDried Ancho Chili, whole
0.75cupDry Sherry
0.5teaspoonGreek Oregano
1quartHalf and Half
0.5cupHam slices diced 1/4 inch
1largeHead of Roasted Garlic
2mediumsOnion, 1/4 inch dice
0.75teaspoonSafron ground, (optional)
1.5teaspoonsSalt
0.25teaspoonThyme crushed
recipes for the country gourmet

Method:

In a large pot add bacon fat and brown the ham slightly. Add onion and cubanelle pepper, and salt. fry over medium heat until clear and onions slightly brown (golden).

Add frozen chanterelles and cover. When they have defrosted and broken up, remove lid, turn up heat and reduce the liquid most of the way. If you are using fresh chanterelles, leave the lid off and salt slightly and don't turn the heat up.

Add the sherry to deglaze the pan, (turning the heat up if you used fresh mushrooms) rubbing the residue off the bottom of the pan. Add the stock and bring to a simmer. Add the ancho chili, cumin and other spices (not the saffron). Simmer for 10 minutes.

While its simmering. scoop out the sweet potatoes into a bowl, and mash slightly with a spoon. Add the sweet potato. Simmer on medium another 30 minutes, stirring often.

At this point you can do one of a few things.

  1. You can chill in a water bath, then fridge and take to an event the next day and finish there.
  2. You can also drive to that event, realize that you are a week early, return home and freeze the soup to finish next week.
  3. You can finish right now.


If the soup is frozen, defrost in the fridge for 1 1/2 days. Place the soup in a crock pot or use the pot it is in. Heat (or not) until it is warm. 10 minutes before serving, add the optional saffron.

Add the half and half in 1/3 increments tasting for the right balance. Test your salt level now and adjust if necessary. Serve with croƻtons, lardons or just as it is.

recipes for the country gourmet

Notes:

Baked Sweet potatoes Place in oven (on or over a tray!!!) and bake at 350f until very tender when pierced with a fork. Takes about 30 - 40 minutes.

With a whole dried ancho chili Toast over a burner with tongs holding the stem, turning back and forth, until it puffs up (don't burn!). Let it cool a bit and pull out the stem and other woody bits from around the stem. Dump out the seeds. Then chop. You can substitute 2-3 tbs Ancho Chili powder.

Roasted Garlic Strip off loose paper. Then cut just the top of the cloves off, this makes it easier to squeeze out when done. Place in the middle of a square of foil. Dump a little olive oil over the top. Fold up the tin foil, like a cup, just leaving a small hole in the top for steam to escape. Bake at 350 375F for about an hour to and hour and a half. You can do this in a taster oven. You can tell by the smell when it is done. The meat should look browned and have a sweet smell.

The saffron should be bloomed before adding. To do this swipe the inside of a small heat proof bowl with oil. Add about a tablespoon of very hot water, then add the saffron. Let sit for 5 minutes. The oil keeps th saffron from staining/clinging to the bowl.


recipes for the country gourmet