Sweet Potato Soup Chorizo, Spiced Crema, Herb Oil
- 2 ea Large Sweet Potatoes (Peeled and Diced)
- 2 cloves Garlic (Peeled and Chopped)
- 1/2 ea Large Yellow Onion (Chopped)
- 1 tbsp Molasses
- 1 tsp Maple Syrup
- 1/4 lb Mexican Style Chorizo
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Confectioners Sugar
- 1/4 cup Canola Oil
- 1/4 cup Fresh Parsley (Chopped)
- 1/4 cup Chives (Chopped)
For the Soup:
In a large pot sauté onion, garlic and a pinch of salt until they have just a bit of color. Add potatoes and just enough water to cover. Cook at a low boil until soft. Add molasses, maple syrup and ¼ cup heavy cream. Puree and salt to taste.
For the Chorizo:
If chorizo is in a sausage casing remove and discard it. In a small sauce pan render chorizo until fully cooked. Strain fat and set aside.
For the Crema:
In a medium mixing bowl combine remaining cream with cinnamon, nutmeg and sugar. Mix rapidly with a wire whip until cream is firm enough to create stiff peaks. Salt to taste.
For the Herb Oil:
In small sauce pot heat oil over low until approximately 150˚ F. (Just too hot to the touch) Combine oil and herbs in a blender and puree. Drain through a fine strainer. (Do not push through) Salt to taste.