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    from "Seasoned in the South" by Bill Smith and Lee Smith

    I love to use white sweet potatoes in this recipe, but any variety will do. This soup is equally good hot or cold.

    Serves 4 - 6

    3 pounds sweet potatoes
    2 cups freshly squeezed orange juice
    3 tablespoons peeled, grated fresh ginger
    1/2 teaspoon dried red pepper flakes
    1 1/2 - 2 cups heavy cream
    2 teaspoons salt
    Dash of Tabasco or other hot pepper sauce
    Half-and-Half or whole milk (optional)
    Freshly grated nutmeg, for garnish

    Print recipe

    Preheat the oven to 350°F. Wash the sweet potatoes, pierce them in several places with the tip of a sharp knife, and bake them in their skins until very soft, approximately 1 hour. They cook more evenly if you turn them over once. When they are completely done and cool enough to handle, peel them and puree in a food mill. If you have patience but no food mill, mash them with a potato masher and then press them through a sieve with the back of a spoon to remove any lumps. Stir the orange juice into the puree. Add the ginger and pepper flakes. Add enough of the heavy cream to produce the consistency of soup and simmer over low heat for 20 minutes. Do not boil or the soup may break. Correct the seasoning with salt and a dash of Tabasco. You may want to strain the soup through a sieve if the ginger fibers are too noticeable.
    If you decide to serve this cold, you will need to thin it further with either milk or half-and-half. In either case, serve with a grating of fresh nutmeg on top.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Jewel Yams, Medium - $1.49/lb
     Farm Fresh, Med
      Lambeth Groves Fresh Orange Juice - $2.99/ea
     1 quart
      Ginger Root - $2.99/ea
      Organic Valley Heavy Whipping Cream - $3.99/ea
     1 pint
      Organic Valley Half & Half - $1.99/ea
     1 pint
    You May Already Have
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Morton's Regular Salt - $0.99/ea
      Cholula Hot Sauce, Original - $3.99/ea
      FreshDirect Whole Grenadian Nutmeg - $5.49/ea
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