Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.
Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.
4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste
- In a stockpot, melt butter and add onions. Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos. Cook for 5 minutes, stirring occasionally.
- Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes. Season with salt and puree the soup while still warm.
Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.