Sweet Potato and Fresh Ginger Soup

Ingredients for 6

• 2 TBSP fresh peeled and finely grated Ginger

• 1 TSP fresh ground Pink Himalayan salt

• Two extra large sweet potatoes cut into 2” cubes

• One quarter Acorn Squash peeled and cut into 1” cubes

• 4 TBSP unsalted butter

• Kosher Salt and Ground Black Pepper to taste

• 2 Cup Chicken Stock (or vegetable per taste)

• 1 TSP Cayenne Pepper (optional)

• 1 TBSP Roasted Chili Powder (optional)

• Two bay leaves

• One Granny Smith Apple finely diced once 1/4 inch squares (optional)

Directions

• Step 1

  Cook

• Step 2

  Set your Sous Vide to 185 degrees Fahrenheit.

• Step 3

  While preheating occurs, prepare all ingredients to the prescribed details. Once they are cut, grated, diced, and measured, split all ingredients evenly into to gallon sized zip loc freezer bags. Ingredients will fit into one bag, but separating allows you to adjust the flavors of each bag. For example, we add some cayenne and roasted chili powder to the “adult” bag, and leave them out if the “kids” bag.

• Step 4

  Using water immersion technique, remove as much air as possible and then seal bags. A weight may be required to keep bags from rising in the water.

• Step 5

  Allow to remain in water bath for 1 hour and 30 minutes at 185 Degrees.

• Finishing Steps

• Step 0

  **OPTIONAL** With 5 minutes remaining on the Water Bath, add diced apples to a small sauce pan on medium heat, and stir continually until lightly browned and soft.

• Step 1

  Remove bags from water bath.

• Step 2

  Remove bay leaves, and then combine all ingredients into a blender and purée for approximately two minutes.

• Step 3

  To reach desired consistency, add additional cream or stock.

• Step 4

  Plate soup, adding baked apples as a topping condiment, then serve.

Latest Comments