Sweet Potato Soup with Matchstick Fries and Frizzled Leeks

TOTAL TIME: 1 hr 50 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • Matchstick Fries and Frizzled Leeks
  • Canola oil, for frying
  • 2 large Yukon Gold or russet potatoes (about 1 pound)
  • Salt and freshly ground black pepper
  • 1 (3-inch) piece leek, julienned
  • 2 tablespoons potato starch
    • 3 large sweet potatoes (about 2 pounds)
    • 3 leeks
    • 1 to 2 tablespoons or a nub butter
    • 6 cups chicken stock
    • 1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated)
    • Sea salt and freshly ground black pepper
    • Matchstick Fries and Frizzled Leeks, recipe follows
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        • Print Recipe

        Directions

        Peel and quarter the sweet potatoes.

        Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.

        Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.

        Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.

        In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

        To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.

        To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute

        Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

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        4

        Newest Ratings and Reviews

        Read all 3 reviews

        • on February 11, 2012

          Flag

          For me, the soup was just OK, not something I would fix again.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on November 05, 2011

          Flag

          This soup is great. I added the tiniest pinch of cinnamon too, and it was delicious!

          people found this review Helpful.
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        • on November 04, 2011

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          So delicious! Very simple to make and it was a HIT!

          people found this review Helpful.
          Was this review helpful to you? Yes | No
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