Roasted Candy Potato Soup

After Thanksgiving, the large query is what to do with the leftovers. As somebody who works on recipes every day, I’ve a unique problem: what to do with the leftover uncooked components that I did not find yourself utilizing in any dishes in any respect.

One yr it was an enormous bag of candy potatoes nonetheless sitting on my counter after every part else was achieved. Personally, after lots of vacation cooking, I am within the temper for simple, soothing meals—huge tasks can wait per week or two whereas I catch my breath. Simple and soothing, for me, typically means soup.

And so it was for these candy potatoes. I began through the use of Kenji’s low-temperature oven technique to roast the candy potatoes: candy potatoes convert their starch to sugar greatest at light warmth. Crank it too excessive and you may halt their sweetening prematurely. Solely after an hour on the low warmth did I improve the oven temperature to assist brown them just a little and deepen their taste.

Whereas the potatoes cooked, I sweated onion, garlic, and carrot in a soup pot, then added the potatoes. I topped it off with some hen inventory (although do-it-yourself vegetable inventory works simply as nicely for these hoping to maintain issues vegetarian) and blended it to a easy purée. A small splash of orange juice added some delicate further taste. The fundamental approach is printed in this primer on creamy soups.

I made a decision to go above and past by passing my soup by a fine-mesh strainer. It produces a considerably higher texture, however I am unable to lie: It is a minor ache to do. Skip it or do it, as you favor.

Then, for a garnish, I made a riff on gremolata by crushing pistachios, then stirring in orange zest (from the identical orange I had juiced), scallions, mint, and olive oil.

Identical to that, my downside was solved.

December 2014