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White Sweet Potato & Arkansas Black Apple Soup

Published: July 9, 2009 in Recipes

The Lantern Restaurant

This delicious soup pairs well with Foggy Ridge First Fruit cider. Yields 8 to 10 cups.

  • 2 Tablespoons vegetable oil
  • 5 Cups sliced yellow onions
  • 3 Tablespoons chopped ginger
  • 2 Tablespoons rough chopped garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper, or to taste
  • 1/4 Cup white wine
  • 1/2 Cup sake
  • 2 Tablespoons mirin
  • 1/2 Cup cream
  • 6 Cups peeled and sliced sweet potatoes
  • 3 Cups Arkansas Black or other tart apple, cored and sliced
  • 2 teaspoons salt, or to taste
  • 4 Cups water—to begin with, if necessary add more after the soup is pureed
  • 3 Tablespoons sweet white miso

Heat a heavy bottomed non-reactive heavy bottomed non-reactive 6 quart pot. Add oil, onions, ginger, garlic, ¾ t salt and pepper. Cover and sweat until soft without allowing vegetables to color. This may take up to ½ an hour. Add white wine and cook uncovered for 5-10 minutes. Add the sweet potatoes, water, sake, the rest of the salt, mirin and cream. Cover and bring up to a simmer until sweet potatos are almost cooked through. Add apples and cook until they are soft. Turn off, add miso and puree very fine. Adjust to desired thickness with water and correct seasoning before serving.

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