Cream Of Sweet Potato Soup Crema Di Papata Dolci E Gabretti Recipes

Steps:

• Preheat oven to 375 degrees.
• Bake sweet potatoes 45 minutes or until soft; cool.
• Peel away skin and place in a large bowl.
• Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
• Spoon mashed sweet potato into a large saucepan over medium/high heat.
• Add remaining ingredients and stir to combine.
• When the soup begins to boil, reduce heat and simmer 1 hour.
• Serve topped with chopped cashews.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Steps:

• 1. Wash the potatoes, place (unpeeled) in a large saucepan of lightly sugared water, bring to the boil then cook for 30 to 40 minutes or until they are very well cooked when the skin will break and loosen.
• 2. Drain well, peel then place in a large mixing bowl together with the sugar and the vanilla seeds .
• 3. Begin by mashing with a fork or potato masher, adding a little of the water or milk, then add the sugar and beat with a wooden spoon, adding more water or milk to give a thickish puree . Add more sugar according to taste. Transfer to glasses or cups and chill well before serving.

Steps:

• Preheat oven to 375°F.
• Bake the sweet potatoes for 45 minutes or until they are soft Cool the potatoes until they can be handled.
• Peel away the skin, then put the potatoes into a large bowl.
• Mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth.
• Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
• When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes.
• Cashews should be soft.
• Serve piping hot.

Steps:

• Blend the cheese in an electric blender till very smooth.
• Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
• To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.

Steps:

• Vegetables should be finely cut.
• Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
• Bring to boil.
• Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
• Add butter and garlic over medium heat.
• Stirring constantly, cook 8 minutes
• Stir in orange juice, cream and salt and peppers.
• Return to low heat, cook 10 minutes or until heated through.

Steps:

• For crust:.
• Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
• Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
• For filling:.
• Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
• Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
• Can be made 1 day ahead; cover and chill.