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Puréed Sweet Potato Soup

From: Saveur
SERVES 10-12

5 medium orange-fleshed sweet potatoes
Salt
3 tbsp. olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 cup dry white wine
10 cups chicken stock
1 cup heavy cream
Freshly ground white pepper
1/4 cup Cranberry Oil, optional (see below)

Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30–40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

Working in batches, put vegetables and stock into a food processor or blender and purée until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

Cranberry Oil

MAKES 1/2 CUP

Frozen cranberries that have been thawed may be used if fresh aren't available.

1 cup fresh cranberries
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Put cranberries into a mortar and finely crush with pestle. Transfer to a small bowl, add oil, and stir to combine. Cover and refrigerate overnight.

The following day put cranberry mixture into a sieve set over a small bowl and gently press on solids with a rubber spatula to extract the red pulpy cranberry oil. Discard solids. Season to taste with salt and pepper. Whisk mixture before using.