(NC)—This velvety soup offers a beautiful balance of flavours – a harmonious blend of Ontario apples, sweet potatoes, savoury spices and hot chilies. Makes a great lunch or appetizer and can be frozen for future use.
Soup10 cups peeled and 1-inch (2.5 cm) cubed sweet potatoes (approx. 5 to 6 sweet potatoes (approx. 5 to 6 medium-sized potatoes or 1 kg [2 lbs]) 2.5L
3 cups peeled, cored and quartered Ontario Spartan* apples (approx. 5 to 6 or 1 kg [2 lbs]) 750 mL
1/2 tsp ground cinnamon 2 mL
1 long red chili pepper, left whole,ends removed
5 tbsp vegetable or canola oil 75 mL
1 tbsp salt 15 mL
2 tsp freshly ground black pepper 10 mL
2 tbsp unsalted butter 30 mL
2 cups peeled and chopped onions 500 mL
3 fresh thyme sprigs 3
3 cups milk 750 mL
4-1/2 cups cold water 1.125 L
2 tsp cider vinegar 10 mL
Spiced walnuts1 tbsp unsalted butter 15 mL
2 fresh thyme sprigs 2
1/4 tsp ground cinnamon 1 mL
1/4 tsp cayenne pepper 1 mL
1 cup walnut halves 250 mL
1/2 tsp salt 2 mL
1/4 tsp freshly ground black pepper 1 mL
For the Soup: Preheat oven to 400°F (200°C).
In a large bowl, add sweet potatoes, apples, cinnamon, chili pepper and oil. Season with salt and pepper and stir until well combined. Line a baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.
In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and sauté for 5 to 6 minutes or until onions are tender and lightly golden. Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.
Once simmered, remove the chili and thyme sprigs and discard. Purée soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.
For the spiced walnuts: While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 mL) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to sauté for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.
Serve soup piping hot with a garnish of warm spiced walnuts.
Makes 12 servings.
Variety tip: For best results, use Spartan, McIntosh, Empire or Cortland apples. 2 lbs/1 kg is about 5 large apples.
Per serving: about 290 cal, 6g pro, 16g total fat (4g sat fat), 34g carb, 5g fibre,
10mg chol, 780mg sodium. %RDI: iron 6%, calcium 15%, vit A 320%, vit C 15%
Source: www.onapples.com
- News Canada
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