That thing is a giant sweet potato. It is the size of a football and weighs at least as much as the largest bass I've ever caught. Yes, I grew it. And until today, I had no idea what I was going to do with it.
|Just to give you a sense of the size of this thing.|
The snow is still coming down a bit and it seemed like a good day for soup. I've been enamored lately with using miso as an ingredient, so I paired it with the sweet potato, an onion, garlic, ginger and coconut milk.
The soup needs to simmer for a bit and then I'll take my imersion blender to it, turning it into a silky smooth pot of golden sweet potato goodness. I'll have enough soup to feed a crew, but since it is just Ed and me for lunch, I'll freeze some to share with Maggie and Mary – and have some in the freezer for if it snows in May.
Sweet Potato Soup with Ginger and Miso
adapted from the Kitchn
1 large onion, chopped
4 cloves of garlic, minced
1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
3 tablespoons light miso
4 cups chicken or vegetable broth, or water
1 cup whole milk (I used coconut milk)
Salt and pepper
Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it's too thick, whisk in a little extra milk until you get the consistency you want.