Filed under: Uncategorized | Tags: recipe; pear; chutney; sweet potato, soup
Spicy sweet potato soup
Ingredients
½ sweet potato, peeled, chopped
300ml hot chicken or vegetable stock
salt and freshly ground black pepper
pinch dried chilli flakes
2 tbsp double cream
1 tbsp chopped fresh chives
olive oil, to garnish
Method
Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender. Blend using a stick blender. Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil.
Pear chutney
Ingredients
60ml olive oil
1 tsp fresh rosemary, finely chopped
300g sultanas or raisins
100g demerara sugar
400ml cider vinegar
100g crystallised ginger, finely sliced
800g pears cored and cut into wedges
½ tsp salt
½ tsp nutmeg
2 tsp ground allspice
1 good pinch of saffron
Method
Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.
Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don’t let the pears cook too much; they should keep their shape.
Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.
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