Tuesday, 2 November 2010
Bonfire Night is coming up this weekend. It's a really big thing over here in the UK. Back in 1605, a bunch of mercenaries, led by Guy Fawkes, plotted to blow up Parliament. Thankfully their plot was foiled and Guy Fawkes was captured, tortured and put to death for treason.
Their defeat is celebrated each year on the 5th of November all over the Uk, with huge bonfires on which effigies of Guy Fawkes (called "the guy")are burned, firewords and bonfire night food.
Hearty food, warm food . . . food designed to take the chill off of a cold November evening and warm you to the bones.
This soup is perfect for this occasion. Not only does it use some great autumnal flavours such as sweet potatoes and carrots . . . but it packs a bit of heat just like a firecracker . . . from the chipolte chili.
A drizzle of a blue cheese cream and a scattering of chopped coriander dusted over the top help to dress it up in a very pretty way.
It's a delicious and warming combination of sweet, spicy and savoury flavours! The chipolte chillies give it a deliciously smoky bite. You can adjust this by cutting back on them if you don't like you food really spicy.
Todd likes his with a crusty roll . . . I'm afraid the Canuck in me just has to have it with salted crackers . . . no matter what you have with it though, you are sure to enjoy this with a bang!
*Sweet Potato, Blue Cheese and Chipolte Chilli Soup*
A delicious soup with sweet and spicy flavours. You can adjust the heat by cutting back on the chipolte.
1 tsp of crushed chipolte chillies
(I use Seasoned Pioneers)
a knob of butter
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stick of celery, trimmed and chopped
2 sage leaves, chopped
450g (1 pound) of sweet potatoes, peeled and chopped
200g (approx. 1/2 pound) floury potatoes, peeled and chopped
1 litre of good quality chicken stock, heated (4 cups approx.)
freshly grated nutmeg
Sea salt and freshly ground black pepper to taste
For the cream garnish:
75g (3 ounces) mild flavoured blue cheese
100ml (1/3 cup) of double cream
2 TBS chopped fresh coriander
Place the chillies into a small bowl. Cover with boiling water and set aside.
Melt the knob of butter in a large saucepan. Add the onion, carrot, celery and sage. Allow to sweat over low heat for about 5 minutes, until softened. Drain the chillies, and add along with the sweet and regular potatoes. Stir to coat with the butter, then cover and allow to sweat for 5 minutes longer. Add the hot stock and brin tto the boil. Cover and reduce the heat. Simmer for 25 to 30 minutes, until the vegetables are fork tender. Blitz until smooth and velvety with a stick blender, or very carefully in a regular blender. Season to taste with salt, pepper and freshly grated nutmeg. Keep warm.
Place the cream in a small microwaveable beaker. Crumble in the blue cheese. Heat in the microwave for about a minute, until the cream is hot and you can whisk in the cheese to a smooth amalgamation.
Ladle the soup into heated soup bowls. Drizzle the cheese cream over top and scatter with some freshly chopped coriander. Serve immediately.