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    Recipe for sweet potato soup

    Wendy Maeda/Globe staff

    Serves 10

    Chris Parsons of Steel & Rye turned sweet potatoes into a velvety soup and garnished it with the sweet-smoky flavor of homemade Fluff toasted with a kitchen blowtorch. We’ve substituted store-bought marshmallows, which you can brown on a gas flame or electric burner.

    2tablespoons butter
    1leek, sliced and well rinsed
    ½onion, coarsely chopped
    3stalks celery, coarsely chopped
    Salt and pepper, to taste
    5sweet potatoes (about 4 pounds) peeled and cut into
    1-inch cubes
    2quarts whole milk
    2cups water
    ¾cup cranberry confit or store-bought cranberry chutney

    1. In a soup pot over medium heat, melt the butter. Add the leek, onion, celery, salt, and pepper. Cook, stirring, for
    8 minutes or until softened. Add the sweet potatoes, milk, and water. Bring to a boil. Lower the heat and simmer uncovered, stirring often, for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork.

    2. In a food processor, puree soup until smooth, working in batches. Return to a simmer and cook, stirring, for 2 minutes or until soup is hot. Taste for seasoning and add more salt and pepper, if you like.


    3. Toast marshmallows over a burner on the end of a skewer, turning often. Ladle the soup into bowls, add a marshmallow to each, and a heaping tablespoon of cranberry confit or chutney.

    Adapted from Chris Parsons