What is it about the color orange? It is so visually stimulating, and when we start making orange-colored foods, it feels quintessentially fall-like.
It’s a rainy day here in New England, so the contrast of the vibrant orange soup I just whipped up against the drab day is pretty dramatic. It’s a sweet potato and lime soup, an adaptation of a Silver Palate recipe that I used to make quite a bit.
Many falls ago, shortly after we had moved into our first house, my husband and I hosted a dinner party for his family. His 95 year old grandfather, George, graced our table back then, a table that was comprised of a picnic table with a 4 x 8 foot board screwed on top of it, acting as the tabletop, all dressed up with a tablecloth. We decided to make this soup and serve it with another family favorite, popovers, and a salad. As the soup bowls were being cleared, we noticed George had been waiting to dive into his popovers. Turns out, after some questioning, we learned he had been waiting for the meat to be served…
I (still) think soup is delicious enough to stand on its own, no meat required 😉
In a stockpot combine and saute until translucent:
3/4 of a stick of butter (yes, really!!)
2 chopped sweet onions
Then add, bring to a boil, lower to simmer until cooked through:
3 peeled and chopped sweet potatoes (medium-large size works)
2 cups of white wine
1 box of organic chicken stock (that is 4 cups for those of you who are counting, you know who you are!)
Then add:The zest and juice of one lime
1 can of full fat coconut milk (I like the Native Forest brand)
Using an immersion blender, buzz it up and enjoy with a giant popover or two!