Adapted from the Modernist Cuisine recipe, this is a complex and delicious cream soup.
Saute the sweet onions in the base of a pressure cooker until they turn light golden, about 10 minutes.
Add the water and sweet potato trimmings, and pressure cook at a gauge pressure of 1 bar/15 psi for 25 minutes. Start timing when full pressure is reached.
Let the cooker cool and open it. Strain the stock through a fine sieve and discard the solids.
Add lime leaves to the stock allow to infuse for about 15 minutes.
Melt the butter in the base of the pressure cooker.
Add the sweet potatoes, salt, and baking soda. stir to combine.
(Remove the lime leaves from the stock.)
Pressure cook at 15 psi for 20 minutes. Depressurize the cooker quickly.
Blend the caramelized sweet potatoes with a small amount of the sweet potato stock, adding stock until the desired consistency is reached. Add ground black peppercorns and additional salt to taste.
Refer to the original recipe for garnish ideas.
Adapted from: http://modernistcuisine.com/2013/12/cooking-under-pressure-pressure-caramelized-sweet-potato-soup/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (72%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 1095.5mg||38 %|
|Potassium 335.6mg||9 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 16.7g|
|Protein 1.8g||3 %|
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Calories per serving: 287
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