Sweet potato soup topped with cappucino foam and ginger snaps
Chef
Allen Elsesy
Hospital
St. Vincent Hospital Indianapolis
Yield
30 servings
Recipe type
Plant Forward
ingredients
Ingredients
2 1/2 cups melted butter
20 sweet potatoes, peeled and diced
10 cups leeks, white part only, washed and diced large
5 cups diced onion
5 cups potatoes, peeled and diced
5 teaspoons ground cinnamon
10 quarts vegetable stock
5 cups heavy cream
5 cups heavy cream
5 teaspoons sugar
1 tablespoon nutmeg
3 1/2 cups brown sugar
14 ounces salted butter
12 ounces liquid egg
3 1/2 cups molasses
2 1/2 pounds all-purpose flour
2 tablespoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
20 sweet potatoes, peeled and diced
10 cups leeks, white part only, washed and diced large
5 cups diced onion
5 cups potatoes, peeled and diced
5 teaspoons ground cinnamon
10 quarts vegetable stock
5 cups heavy cream
5 cups heavy cream
5 teaspoons sugar
1 tablespoon nutmeg
3 1/2 cups brown sugar
14 ounces salted butter
12 ounces liquid egg
3 1/2 cups molasses
2 1/2 pounds all-purpose flour
2 tablespoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
preparation
Instructions
1. In a large pan, sauté the onions and leeks until translucent. Add the sweet potatoes and the regular potatoes and cover with stock. Cook until soft. Puree the mixture and finish with heavy cream. Serve immediately. Do not bring cream to a boil.
2. Set a bowl over an ice bath. Add cream to the bowl. Add sugar to the cream. Whip until you get a light foam. Ladle foam on top of the hot soup and run a knife through the foam to form streaks. Garnish with nutmeg and gingerbread snaps.
3. Lay parchment paper on two sheet pans according to batch size. Cream butter and sugar in a large bowl on medium speed for 5 minutes until fluffy. Beat in eggs on high speed for 3 minutes until light. Add molasses to the mixture and beat for 3 minutes. Scrape down the bowl. Sift flour, baking soda, cinnamon, cloves, and ginger. Add dry ingredients to the bowl. Scrape down the bowl and mix for 1 minute. Pull out the dough, form a disc, and wrap in plastic. Chill overnight. Preheat the oven to 350°F. Roll out dough on a floured surface to 1/4-inch thick and cut according to the desired shape, leaf shape for this recipe. Lay on parchment-lined trays. Bake for 9 to 10 minutes. Allow to cool until crisp.
2. Set a bowl over an ice bath. Add cream to the bowl. Add sugar to the cream. Whip until you get a light foam. Ladle foam on top of the hot soup and run a knife through the foam to form streaks. Garnish with nutmeg and gingerbread snaps.
3. Lay parchment paper on two sheet pans according to batch size. Cream butter and sugar in a large bowl on medium speed for 5 minutes until fluffy. Beat in eggs on high speed for 3 minutes until light. Add molasses to the mixture and beat for 3 minutes. Scrape down the bowl. Sift flour, baking soda, cinnamon, cloves, and ginger. Add dry ingredients to the bowl. Scrape down the bowl and mix for 1 minute. Pull out the dough, form a disc, and wrap in plastic. Chill overnight. Preheat the oven to 350°F. Roll out dough on a floured surface to 1/4-inch thick and cut according to the desired shape, leaf shape for this recipe. Lay on parchment-lined trays. Bake for 9 to 10 minutes. Allow to cool until crisp.
