Tuesday, August 17, 2010

Dinner tonight - sweet potato soup.

Seriously, this came out really really good.

Cut the ends off a peeled Vidalia onion. Quarter it and then roughly chop it.
Peel a pretty big chunk - about the size of two thumbs - of ginger. Chop that.

Heat a cast iron skillet, film it generously with olive oil, and drop in the onion and ginger. Add a couple tablespoons of good curry powder (mine was hot) and turn the heat down to about 7. Give it a good stir.

Peel and chop 2 large sweet potatoes. (Take a break in the middle to stir the onion mixture so it doesn't burn.) Drop the potato chunks into the pan, stir everything together, let it cook for about a minute. Pour water into the pan, enough to mostly cover the vegetation, and cover the pan.

Leave it alone, boiling insanely, for a few minute. Even if the cover's tight, some steam will escape, so check back and make sure it doesn't boil dry. The stuff is ready when the potatoes pierce easily with a table fork.

Scrape the stuff from the pan into a food processor, and puree until very smooth.

Transfer to a saucepan, and warm gently, stirring in some skim milk. Perhaps some butter or salt. Or more curry powder, if you were timid before.

This will look troublingly like Jell-o brand instant butterscotch pudding. And it's a little washing-up intensive, with 2 pans, plus the processor, not to mention various knives/blades/boards/turner/ladle. But it's super, super fast, nutritious, and really delicious.

edited to add: here I had posted an extremely festive picture of some butterscotch pudding, which had been featured on the cover of the 1958-or-so cookbook, Gay Ways with Jell-O. But it isn't staying put. The Jell-O people must be having copyright issues. So sorry.

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