80 minutes
A creamy and comforting soup made with sweet potatoes, leeks, and a luscious cashew cream.
tablespoons
Leek, chopped, white parts only
cups
teaspoons
cups
Sweet Potatoes, peeled, thinly sliced
0 lb
cups
tablespoons
White Pepper, freshly ground
to taste
1. Warm Olive Oil
Begin by warming the olive oil in a medium saucepan over medium heat until it shimmers.
2. Cook Leeks
Once the oil is ready, add the chopped leeks and ½ teaspoon of kosher salt to the saucepan. Cook the leeks for about 20 minutes, stirring occasionally, until they are tender but not browned.
3. Add Stock and Sweet Potatoes
Next, pour in the vegetable stock and add the thinly sliced sweet potatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for approximately 30 minutes, or until the sweet potatoes are tender.
4. Puree Soup
Once the sweet potatoes are tender, carefully transfer the soup mixture to a blender in batches and puree until smooth.
5. Add Cashew Cream and Vinegar
Return the pureed soup to the saucepan and stir in the cashew cream and rice vinegar.
6. Season Soup
Season the soup with kosher salt and freshly ground white pepper to taste. Taste the soup and adjust the seasoning as needed to balance the flavors.
7. Warm and Serve
Warm the soup gently over low heat, making sure not to bring it to a boil, to maintain its smooth and velvety texture.
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