I posted a picture of this soup in one of my more recent posts and knew I would be getting back to it before fall was over and before the holidays arrived. It was too good not to share. Soup is one of the traditions of autumn I look forward to most. This was the first time I made this particular soup and was very pleased with it and will most definitely be making it again before the season’s over. It was so simple to make and you would never have guessed it. These recipes are my favorite. Simple, yet delicious.
I found the recipe in my cookbook, Homemade (which I also highly recommend). This cookbook has over 200 from-scratch recipes. Teas, broths, cheese, mustards, chutney’s… to name a few.
Now that I’ve sold you, here’s how you make this soupy goodness…
1 onion, diced
2 leeks, washed and cut into rounds
3 sweet potatoes, peeled and cubed
2 cloves garlic, chopped
dab of butter
1 glass white wine
4 cups veal or chicken broth
1 bay leaf
pinch of cayenne pepper (to taste)
1 can chickpeas (14 oz)
a few sprigs fresh oregano
4 tbsp cashews
5 tsp butter
for each bowl, 1 tbsp creme fraiche
Braise the onion, leeks, sweet potatoes, and garlic in the butter and add the white wine. Blend in the broth as well as the bay leaf and cayenne pepper. Simmer on low heat for 25 mins. Remove half of the vegetables from the pan and puree the other half with a blender. Replace the removed vegetables and add the chickpeas and a few leaves of fresh oregano. Serve the soup in individual large bowls each with 1 tbsp cashew nuts (briefly fried in the butter and sprinkled with a little sea salt) and a generous dollop of creme fraiche.
Would make a perfect accompaniment for thanksgiving dinner. Enjoy!