Sweet potato maple mustard soup recipe. A delicious and easy fall/winter soup
I may be getting a bit ahead of myself here, but as September approaches, and with it the first crisp evenings and the bounty of the market…I can’t help but start thinking about the fantastic aroma and creamy richness of sweet potato mustard and maple soup.
Late spring and the rebirth of green always excites a cook tired from the dreariness of winter, and summer fruits and BBQ are lovely, but for me, the crisp days of fall and the overwhelming inspiration of the farmers market wins every time.
And this soup, which is actually as much a winter soup as an autumn, works just as well showcasing many harvest root vegetables, and you can just as easily substitute an acorn squash, carrot, orange pumpkin or any combination of the above.
This soup is so easy that there is no need to give an exact recipe of proportions, and to do so would actually be doing you a disservice. This soup deserves your judicious tasting and additions of the final ingredients, and before the final seasoning, it's simply a matter of boiling some vegetables in broth!
If you must open a can of chicken stock…so be it; but this as with any soup will taste miles better if you've cooked with forethought, and have a great homemade chicken stock waiting in the freezer at the ready for an easy homemade soup almost as quick and easy as an oven pizza or hungry man dinner!
Soups should be very stress free, and you can invariably correct any mistakes made, so don't get too bogged down with worry about exact amounts.
To start, chop an onion, and peel and chop two very big sweet potatoes or three medium, cut into chunks.
Heat a good Tbls of butter over medium in your heaviest soup pot, and sauté your onion until softened, about 5 minutes. Add you sweet potato and sauté for another couple of minutes and then add enough chicken stock just to cover the vegetables.
Let the stock simmer for about 20 minutes, or until the potatoes are cooked through, and then remove to your blender or food processor to puree (do it in batches, as when the soup is hot it can easily spurt out the sides of the machine…very messy, and burny)
Return the soup to your cooking pot, and add about 1 cup of half and half, light cream, homo milk, or nothing at all. The heavier the cream the more sumptuous the soup, but you can easily get away with the addition of milk if that's what you prefer, or all you have on hand.
Add a good spoonful of Dijon mustard, a glug or two of real maple syrup, and salt to taste. Because the syrup and potatoes are both sweet, you need to counteract this sweetness with enough mustard for balance…but at the same time you don't want the soup to become a mustard soup! It's pretty easy to taste it down to size.
Make sure you add enough salt!
To serve, ideally present in attractive wide bowls, and give a slow twirling drizzle of maple syrup over the top.
This soup is great, and it's only a half an hour start to finish process. Leftovers never disappoint, and if you're smart you may want to make enough extra to freeze for later.
This method is the classic vegetable cream soup technique, and once mastered the bounty of the harvest will become your palate of inspiration for any number of delicious and easy soups. Perfect for nights of earlier darkness when a warm soup becomes a very pleasant antidote to the first of winter's chill.