Posts Tagged ‘soup’

Smoked Sweet Potato & Leek Soup with Bacon

Smoked Sweet Potato Leek Soup with Bacon

When it is snowing and blowing I like big bowls of soups and chili. This soup is really easy to make. My recipe doesn’t have any cream but feel free to add up to a cup for a richer soup. The most lengthy part of this recipe is the smoking of the sweet potatoes.  Smoking sweet potatoes brings out their sugars, and a really nice nutty flavor.

I smoke them at 275F indirect with hickory, maple or apple. The time can really vary from 3-5 hours depending on their size. Make sure to pierce them multiples of times with a fork or a tip of the knife prior to placing them in the smoker. If you are going to get a nice fire going – you may as well use the whole grill space. I do large batches of sweet potatoes in the smoker then freeze for later use.  I like the texture of the sweet potatoes to be really soft. The fork should have no resistance when I poke the potato. When I freeze them I leave them in their jackets then wrap in plastic wrap individually then into a large ziploc bag. Then its easier to pull them out for a mash, a soup, ravioli or even in a sauce.

For the Soup:

  • 3 medium smoked sweet potatoes peeled and chopped
  • 2 large (1 pound) large leeks chopped & rinsed well
  • 1 medium sweet onion finely chopped
  • 2 stalks celery finely chopped
  • 3 tablespoons bacon fat
  • 2 tablespoons minced garlic
  • 5 cups chicken stock
  • 2 teaspoons fresh thyme
  • Kosher salt & pepper to taste

Garnish:

  • 1/4 lb bacon cooked then crumbled
  • Chopped chives
  • Nonni’s Focaccia Croutons Parmesan with Garlic (Available at Sams or Costco)

 

In a large pot add the leeks, onions, celery, a pinch of salt and the bacon fat. Sweat the veggies for at least 15-20 minutes until they just begin to soften. Add the sweet potatoes, garlic, thyme and chicken stock. Bring the soup to a boil then simmer for 45 minutes to an hour until the leeks are completely soft. Using an immersion blender puree the soup until smooth. Taste the soup then add salt & pepper to your liking. Serve garnished with chives, croutons and bacon. Serve hot or cold.

 

 

Smoke on Wheels Posole Soup

Last year I had a wonderful soup at the potluck at the Boston Hills BBQ Festival. It was a very well run competition. It was a really cooker friendly event. I would highly recommend it if you can make it to go. Great combination of NEBS and KCBS.

 

 

The potluck was organized by Kim Groneman from the Multiple award winning Empire State Championship team-   Smoke on Wheels. Let me tell you this is the lady you want organizing a potluck at any competition.   She made sure to email and include everyone. The theme was Mexican.

 

 

The dishes were all amazing. Most of which I had tried before other than one item a soup. Pozole Soup.  This soup is packed full with flavour. Perfect for all seasons.

 

 

We held a Mexican theme night this past weekend. This soup went over well with everyone. Thanks to Andy & Kim for the recipe.

 

 

The Pozole Recipe.

 

 

Ingredients

2lbs  boneless pork loin

1 lg sweet onion, chopped

6-8 cloves garlic minced or pressed.

4oz can chopped green chiles

Oregano, Cumin, and Parsley (dried)

5-6 cups chicken stock

15oz Can hominy – drained.

Directions

Brown the pork in a couple TBS of olive oil.

Add onion and cook.

Add Garlic and stir.

Add oregano, cumin and parsley (pinch or two of each)

Stir in Chicken Stock.

Simmer 1-2 hrs until pork is very tender.

Adjust seasoning

Add Hominy, and heat.

Serve with shredded Monterey Jack, and chopped green onions.

Enjoy!

* For my soup I substituted Sisters Secret Fragrant Chile its available at Wellseasoned.ca and other locations.  Its amazing stuff. I would highly recommend you get it. Additionally I only had vegetable stock and Maggi Chicken Bouillon -it worked.


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