Sweet Potato Soup With Maple-Mustard Cream

By davidgoodman

Ingredients

• Soup:
• 1/4 c. olive oil
• 4 leeks, trimmed, washed well, and minced
• 10 c. chicken broth
• 2 c. white wine
• 4 large sweet potatoes, peeled and cut into 1-inch chunks
• grated zest of 1 orange
• salt and freshly ground pepper to taste
• Maple-mustard cream:
• 1 1/4 c. heavy cream
• 1/4 c. pure maple syrup
• 1 tbsp. Dijon mustard
• pinch of ground nutmeg

Details

Servings 8

Preparation

Step 1

To make the soup, heat the olive oil in a large pot over medium-high heat. Add the leeks and sauce until they are quite soft, about 10 minutes. Pour in the chicken broth and wine. Add the sweet potatoes and orange zest and simmer the soup, stirring occasionally, until the potatoes are very soft, 30 to 40 minutes. Purée the soup in batches in a blender or food processor, seasoning to taste with salt and pepper. Return the soup to a clean pot and keep warm on the stove until ready to serve. While the soup is simmering, make the cream reduction: Place the cream and maple syrup together in a small saucepan. Bring just to a boil, then simmer until reduced by half, 10 to 15 minutes. Swirl in the mustard and nutmeg; and keep warm over very low heat. When you’re ready to serve the soup, ladle it into serving bowls. Spoon a couple tablespoons of the maple-mustard cream into the center of each serving. With the tip of a knife, swirl the maple cream over the surface of the soup to create a marbleized effect. Serve at once.