Creamy Sweet Potato and Candied Ginger Soup

I had this one huge ugly sweet potato. I know it had to be at least 2 pounds although I never weighed it.
I had no idea what I was doing with it but messed around a while and figured on soup.
It came out very good so I figured I would send the link to A Veggie Venture for the Soup, Glorious Soup! event.

Creamy Sweet Potato and Candied Ginger Soup.
It is a little sweet so don’t leave out the nuts. They sort of balance the sweetness.

2 pounds sweet potatoes (2-3 pounds maybe)
1 teaspoon olive oil
1 shallot — minced
1 clove garlic — minced
3 cups skim milk
1 cinnamon stick — 2″
4 pieces candied ginger root — chopped
4 tablespoons pine nuts (pignolia) — toasted
salt to taste

Bake your sweet potatoes in the microwave and allow to cool a bit before you peel them.

In a saute pan fry your shallot and garlic for a couple of minutes then add your milk.

Add the ginger and cinnamon stick and allow the mixture to steep about 10 minutes. Remove the cinnamon stick.

Put your peeled sweet potatoes in a food processor and pour the milk mixture slowly through the tube while running. Process until smooth and creamy. Salt to taste.

Toast your pine nuts in a dry pan on the stove top and then garnish the soup in serving bowls while still warm.

You can add a bit more milk if too thick before serving. Like I said I didn’t really weigh the ugly sweet potato.


Peanut Butter Recall

Should I eat this peanut butter?
The cap starts with 2111 but without the dash.

Boy what is this world coming to? Now I’ll have to start making my own peanut butter as if I’m not already making enough of my own stuff.
News Link

Food and Drug Administration investigators have been sent to a peanut butter plant in south Georgia after a salmonella outbreak that has grown to nearly 300 cases in 39 states since August. The Centers for Disease Control and Prevention in Atlanta says it is believed to be the first salmonella outbreak associated with peanut butter. Doctor Mike Lynch of the C-D-C says about 20 percent of the 288 infected people have been hospitalized, but none has died. Officials say about 85 percent of the infected people said they ate peanut butter. Lynch says how salmonella got into the peanut butter is still under investigation. The Food and Drug Administration in Washington warns consumers NOT to eat certain jars of Peter Pan or Great Value peanut butter due to the risk of contamination. The F-D-A says the affected jars have a product code on the lid that begins with the number “21-11.” The agency says both the Peter Pan and Great Value brands are manufactured at a single plant in Sylvester by ConAgra. Great Value peanut butter made by other manufacturers is NOT affected. ConAgra says it is recalling products only as a precaution. It says none of its tests has indicated the presence of salmonella. The largest number of cases are reported in New York, Pennsylvania, Virginia, Tennessee and Missouri. The illness also has been reported in Georgia.
At least it is easy to make. Might even be fun since I’ve never tried it before.
1 1/2 c. unsalted roasted peanuts
1 tbsp. peanut oil

For smooth peanut butter:
Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
Process the mixture until it’s very smooth.
Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.
Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
Serves: 12

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