Web Toolbar by Wibiya
 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

AN HOUR AGO How to ask a guy out and not be super awk and sketchy: http://t.co/l6Imxj9xVp

4 HOURS AGO Feelin' crafty? Make mom the perf #MothersDay prezzie: http://t.co/Of1DdcU6k7

5 HOURS AGO 6 excuses to get off your butt and have some fun outdoors: http://t.co/z1vY4OZjTX

 

sponsored links

A new take on sweet potato soup

 
One of the best things about fall is that all of our favorite comfort foods come out to play. In our October/November 2011 issue, Romilly Newman, the Little Girl in the Kitchen, discussed her passion for spicing up classic dishes. Here, she gives us a recipe for a scrummy sweet potato soup that mingles all of autumn’s most delicious flavors in a totally new way.

 

Ingredients:

 

4 sweet potatoes or yams

1 sprig fresh rosemary

1 teaspoon chopped sage

1 teaspoon thyme leaves

2 tablespoon maple syrup

3 tablespoon extra virgin olive oil

2 teaspoons orange zest

1/2 cup olive oil

2 cups walnuts

2 tablespoons light brown sugar

1 teaspoon chili flakes

1/2 cup parsley

1 tablespoon honey

1/8th teaspoon chopped garlic

2 cup of chicken stock

1/2 cup heavy cream

1 pinch of nutmeg

 

 

Directions:

 

Preheat oven to 425

 

Cut the four large sweet potatoes width-wise into large circles, then cut the circles into quarter pieces. Lay evenly on a large sheet pan and sprinkle with salt and pepper, rosemary, thyme and sage. Then, drizzle olive oil and maple syrup over top, followed by 1 teaspoon of orange zest. Cook sweet potatoes in the oven until soft and lightly browned or crisp, about 15 minutes. If they look dry, add another tablespoon of olive oil

 

Meanwhile, spread the walnuts on another large baking sheet. Toss with light brown sugar and chili flakes and drizzle with 2 tablespoons of olive oil. Place in the oven until crunchy—about 10 to 15 minutes.

 

In a blender, blend parsley and 5 tablespoons of olive oil as well as the honey and garlic. Blend until smooth. Set aside.

 

In a food processor or blender, combine sweet potatoes, 1 cup of chicken stock, salt and pepper to taste, remaining orange zest and nutmeg. While blending, add the remaining cup of chicken stock as well as the heavy cream, then pulse until smooth.

 

To serve, heat in a large pan on low heat until soup is warm. Chop the candied walnuts and sprinkle them on the soup, then drizzle the parsley sauce over top. Enjoy!
 
 

BY ROMILLY NEWMAN, THE LITTLE GIRL IN THE KITCHEN ON 10/4/2011 1:22:00 PM

POSTED IN , , , , , ,

< PREVIOUS   NEXT >   
comments powered by Disqus
 
We're SO ready for summer. Will you be packing a red-hot romance in your bag of beach books?

 
 

A magical mission

 

 

In The Mark of the Dragonfly, Piper embarks on a dangerous journey to save a young girl. CLICK HERE for all the details—plus share your story to win a copy of this epic tale. 

 
Posts From Our Friends

sponsored links