The perfect answer to cold and rainy days when comfort is needed, this rich golden soup is uniquely Southern with the sweetness of the potato enhanced by the addition of the bourbon.
Of course, it can be completely smooth or partly chunky.
It may be made several days in advance and reheated, or frozen. This recipe can easily be halved. — Nathalie Dupree
Quick Sweet Potato With Greens and Bourbon Soup
Serves 6 -8
3 quarts canned sweet potatoes, or 4 peeled, sliced and sauteed sweet potatoes
6 cups chicken stock or broth, fresh or canned
1/4 to 1/3 cup bourbon
Freshly ground black pepper
1 cup fresh greens, such as turnips, kale, collards or sweet potato leaves (optional)
Puree potatoes to desired texture in a food processor or in a pan with an immersion blender, adding chicken stock as necessary to aid the pureeing. When pureed, whisk in as much of the remaining cup of chicken stock as is necessary for a medium-thick soup. Bring up to a boil and cook a few minutes. Taste. Add the bourbon and bring to a boil. Season with salt and pepper. Roll the greens into a cylinder shape and sliver. Stir into the soup.
Variation: Omit the greens and bourbon, add 1 tablespoon fresh chopped ginger or curry to the puree before returning to the soup.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.