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Richard in Cincy

Rec: Amazing Sweet Potato and Walnut Soup

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #6771 at 11:30 pm on May 29, 2007

I'm cooking for someone who cannot chew solid food and came up with this recipe tonight in an attempt to make something so absoluetly yummy and nutritious that the solid food wouldn't be missed. Not only is this incredibly tasty, I had to go running into my office to write it down immediately so that I could duplicate it again, as I now consider this part of my basic repertory, it's that good (IMHO, of course ; )!

I think I have everything written down that I put in. I'll probably remember something I left off and will update if so. This started off as a cod chowder, but as things go in my kitchen, it quickly left that locale as soon as it was out of the gate. LOL.

Don't be scared of the entire head of garlic, since it's simmered in the stock, it is very mild. I would consider using 2 heads next time and probably will. I'm also considering stirring a couple tablespoonfuls of peanut butter into it when I heat it up again to see how that does.

It's beautiful in the bowl with the dark orange creamed soup as a backdrop for the buttery yellow yogurt drizzle as an accent.

Richard's Amazing Sweet Potato and Walnut Soup with Poached Cod and Saffron Yogurt

2 quarts strong turkey or chicken stock (homemade, not canned)
1/2 cup dry sherry
2 cups celery -- diced
1 large onion -- diced
6 green onions, chopped
1 head garlic -- cloves separated, smashed, and skins slipped off
1/3 cup ginger -- diced
2 cups walnuts
1 pound sweet potatoes -- diced
1/2 cup green bell pepper -- diced
1 cucumber -- seeded and chopped
4 radishes -- sliced
6 cups arugula
1/2 cup fresh parsley
1 cup brown rice
1 cup stewed tomatoes
1 cup carrots -- diced
2 tbls. olive oil
1/2 cup cucumber vinegar
1 tbsp. fresh rosemary leaves
1 tsp. cayenne
1 tbsp. black pepper -- freshly ground
sea salt -- to taste

1 pound cod -- poached
saffron yogurt

Combine all ingredients in soup pot except cod and yogurt. Simmer until rice and sweet potato are tender. Puree.

Ladle into bowls.

Place a piece of cod on top of soup. (I overcooked so it was falling apart. Later I might add grilled shrimp or salmon here.)

Drizzle with saffron yogurt.

To make saffron yogurt: Stir 1/4 tsp. crushed saffron threads into a 1-quart container of plain jogurt. Let sit in refrigerator for 1-2 days, stirring a couple times to distribute the saffron.

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