Adapted from Ken Newman in the New York Times. This is a fantastic soup, particularly when you’ve gotten a little tired of the taste of sweet potatoes. The red peppers take it up a notch.
- 2 small red bell peppers.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bay leaf
- Salt to taste
- 2 cups leftover mashed sweet potatoes.
- 4 cups chicken stock
- Pinch saffron threads (optional)
- Freshly ground white pepper to taste
1. Heat broiler to high. Line a baking sheet with foil. Arrange red peppers and broil about 4 inches from heat until skin is very charred, turn and repeat until the entire pepper is charred. Remove from oven and as soon as the peppers cool, peel off skin and coarsely chop them.
2. In a 4-quart saucepan, heat olive oil. Add onion, 3 thyme sprigs, bay leaf and salt. Cook over low heat, stirring occasionally, until soft, about 10 minutes. Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
3. Discard thyme sprigs and bay leaf. Pure the soup. Taste and add salt if needed, and white pepper. Ladle soup into bowls and garnish with leaves from remaining thyme sprigs, parsley sprigs or other herbs and drizzle on a little olive oil.
Yield: 8 servings.