Saffron Sweet Potato and Red Pepper Soup
Published November 24, 2009
Mike Mergen for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 small red bell peppers, quartered lengthwise, stemmed and seeded
2 tablespoons extra virgin olive oil, more for drizzling
1 medium onion, chopped
5 thyme sprigs
1 bay leaf
Salt to taste
2 cups leftover mashed sweet potatoes (from 1 ½ pounds raw sweet potatoes)
4 cups chicken stock
Pinch of saffron threads
Freshly ground white pepper to taste
Nutritional analysis per serving (8 servings)
15 grams carbs; 4 milligrams cholesterol; 120 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 448 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler to high. Line a baking sheet with foil. Arrange red peppers on sheet skin side up and broil about 4 inches from heat until skin is very charred, 10 to 15 minutes. Remove from oven and wrap peppers in foil to steam skin loose, 10 to 15 minutes. Peel off skin and coarsely chop flesh.
- Step 2
In a 4-quart saucepan, heat olive oil. Add onion, 3 thyme sprigs, bay leaf and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil. Uncover, reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Step 3
Discard thyme sprigs and bay leaf. Using an immersion blender, purée soup. Taste and add salt if needed, and white pepper. Ladle soup into bowls and garnish with leaves from remaining thyme sprigs and a drizzle of olive oil.
Private Notes
Comments
It seemed to me that there was far too much liquid for the volume of sweet potatoes. I ended up doubling the quantity of sweet potatoes (four cups) and also added another two cups of pureed roasted squash; this provided a thicker broth. Also, be careful with the saffron - a little goes a long way. All in all a good soup.
It seemed to me that there was far too much liquid for the volume of sweet potatoes. I ended up doubling the quantity of sweet potatoes (four cups) and also added another two cups of pureed roasted squash; this provided a thicker broth. Also, be careful with the saffron - a little goes a long way. All in all a good soup.