Sweet Potato Soup
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.
- 1/2 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 cinnamon stick
- salt and ground black pepper
- 1 large clove garlic minced
- 2 ounces (1/2 stick) unsalted butter
- 1 medium-size onion diced
- 1 medium-size carrot peeled and diced
- 1 rib celery peeled and diced
- 1 sprig fresh thyme leaves only
- 1 1/4 pounds sweet potatoes peeled and diced
- 1 1/4 pounds tart apples peeled and diced
- 12 ounces belgian style white beer
- 40 mini-marshmallows
- Carbohydrate 313.312627778342 g
- Cholesterol 284.932949537732 mg
- Fat 92.0306187105152 g
- Fiber 32.8971638580399 g
- Protein 16.340723769958 g
- Saturated Fat 57.1732953161032 g
- Serving Size 1 1 recipe (1799g)
- Sodium 636.572322263719 mg
- Sugar 280.415463920302 g
- Trans Fat 6.1974797083732 g
- Calories 2062 calories
Step-by-step
- Melt the butter in a 4-quart saucepan.
- Add the garlic, onion, carrot and celery and cook on low until tender and translucent.
- Add the thyme.
- Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes.
- Add the apples and cook another 5 minutes or so, until they are tender.
- Pour in the beer and deglaze the pan.
- Add 5 cups water and the cinnamon stick and simmer for 30 minutes.
- Season with salt and pepper.
- Allow soup to cool slightly, then puree it in a blender. You may have to do this in two batches.
- Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes.
- Check seasonings.
- Thread the marshmallows on several bamboo skewers, leaving a little space between them.
- Ignite them over a flame, just a few seconds, so they're lightly toasted.
- Blow out the flame and gently remove the marshmallows to a cutting board.
- Pour the soup into bowls, top each with a few toasted marshmallows and serve.
A Thanksgiving Twist on a Classic: Belgian Beer Sweet Potato Soup
Thanksgiving. The word conjures up images of overflowing tables laden with roasted turkey, stuffing, cranberry sauce, and of course, that ubiquitous sweet potato casserole, often topped with a mountain of marshmallows. While I appreciate the tradition, I must confess, the marshmallow-laden casserole isn't my personal favorite. This year, I decided to give the sweet potato a sophisticated makeover, and the result was this incredibly flavorful and surprisingly light Belgian Beer Sweet Potato Soup.
The beauty of this soup lies in its versatility. It's elegant enough to serve as a first course, its rich flavors complementing the main event without overpowering it. Alternatively, it makes a delightful and unique hors d'oeuvre, easily served in small cups for guests to enjoy while mingling. And, it's the perfect alternative for those who, like me, prefer to skip the sugary casserole. The subtle yeastiness from the Belgian-style beer adds a depth of flavor that elevates the simple sweet potato to a whole new level. The addition of warming spices like cinnamon and nutmeg enhances the sweetness of the potato and creates a beautifully balanced taste profile.
The creamy texture of this soup is simply divine. The sweet potatoes are simmered until tender, then pureed to create a velvety smooth consistency. A touch of heavy cream adds richness without making it overly heavy. To add a touch of whimsy and a playful nod to tradition, I garnish each bowl with a few lightly toasted mini-marshmallows. It's a delightful contrast of textures and flavors, a modern take on a classic Thanksgiving staple. And the best part? This soup pairs beautifully with both white and red wine, making it a perfect addition to any Thanksgiving celebration.
Beyond the Thanksgiving table, this soup is perfect for any chilly autumn or winter evening. It is a comforting and satisfying meal that's equally suitable for a cozy night in or a more formal dinner party. The recipe is surprisingly easy to follow, requiring readily available ingredients. The slow simmering allows the flavors to meld together beautifully, creating a harmonious blend of sweetness, spice, and a subtle hint of beer.
I've made this soup countless times, and each time, it's been a resounding success. It’s a recipe that I’ve adapted and tweaked over the years, refining it to perfection. It’s become a staple in my autumn and winter repertoire, a go-to meal when I want something both delicious and satisfying without being overly complicated. And the best part is watching the faces of my friends and family light up when they take their first sip – the creamy texture, the warm spices, the subtle hint of beer all working together to create a truly unforgettable culinary experience.
The process of making this soup is quite therapeutic in itself. The gentle simmering, the aroma of spices filling the kitchen, the satisfaction of creating something so delicious from simple ingredients – it's a wonderful way to relax and unwind after a long day. The pureeing process is where the magic truly happens, transforming humble sweet potatoes into a luxurious and creamy soup. And the final touch, the lightly toasted marshmallows, adds a touch of elegance and playfulness that elevates this soup beyond the ordinary. It’s a recipe that allows for creativity – you can experiment with different types of beer, add other spices, or even incorporate different vegetables for a unique twist. But no matter how you make it, this Belgian Beer Sweet Potato Soup is sure to become a favorite in your kitchen.
So, this Thanksgiving, or any time you're looking for a delicious and comforting soup, give this recipe a try. It's a guaranteed crowd-pleaser, a sophisticated twist on a classic, and a perfect way to impress your guests (or simply treat yourself!). Enjoy!
