The hot chili sauce perks up this soup from within and as a garnish.
Servings: 4 - 6
- 1 tablespoon unsalted butter
- 1 medium onion, cut into thin slices
- 2 medium shallots, cut into thin slices
- 2 medium cloves garlic, cut into thin slices
- 4 medium sweet potatoes, peeled and cut into large dice
- 2 tablespoons Asian-style (spicy) chili sauce, such as Sriracha, plus more for drizzling
- 3/4 cup heavy cream, plus more for drizzling
- Maple syrup
Melt the butter in a large saucepan over medium-low heat. Add the onion, shallots and garlic; stir to combine, then cover and cook until the mixture begins to soften.
Add the potatoes and enough water to cover. Increase the heat to medium-high; bring to a boil, then cook for about 30 minutes until the potatoes are tender. Remove from the heat.
Transfer the mixture to a blender in small batches, pureeing it to a soup consistency with the center knob of the blender jar removed (and the center opening covered with a dish towel) to allow steam to escape. Return the soup to the saucepan over low heat; add the cream and hot chili sauce, stirring to mix well.
Add the maple syrup and salt to taste, stirring to combine; once the soup is heated through, divide among individual bowls and serve immediately, with a drizzle of the chili sauce and cream on each portion.
Adapted from a recipe by chef Joel Harrington of the CORE Kitchen & Wine Bar at the Ritz-Carlton in Dove Mountain, Ariz.
Tested by Monica Bhide.
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