4 tablespoons olive oilHeat the oil in the pot and add the onion, garlic, ginger, and chile; heat until onion is translucent and the mixture is aromatic. Add
1 large onion, diced
3 cloves of garlic, crushed
1 tablespoon, diced fresh ginger
1 dried ancho chile, chopped
2 large sweet potatoes, peeled and dicedand continue to cook until apples soften up a bit. Add
1 large sweet apple (Honeycrisp or Fuji)
1 large bottle Newcastle Brown Aleand bring to a boil. After a couple of minutes, add
4 cups vegetable brothBring mixture to a boil once more, stirring occasionally.Lower heat and let simmer until potatoes are soft. Use a wand blender or a food processor and puree the mixture. If it's not sween enough, add some brown sugar. Once it's pureed, bring back up to bubbling and let reduce for a few minutes.
1/4 cup honey
salt and pepper
You can serve this with sour cream to cut the chile-heat, if you like. You can also use less ancho in the mix. If you want a significantly thicker soup, use one more sweet potato and one more apple and the same amount of liquid.
Peace,
Milton
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