Every year I celebrate Christmas at my friends' Matthew and Agnethe's house. It is my home away from home. This year Agnethe set the table with some of my ceramic pieces. The bowls for the soup (which I was supposed to make, but got stuck in traffic instead) and the white goblets which double up as vases looked beautiful on the festive tablecloth. It was an evening filled with delicious food, great conversation and inspiring company.I ended up making the soup the following day, it is a Japanese sweet potato soup with mushrooms. I puree it so all the flavors truly get to know each other.
Asya's Japanese sweet potato with mushrooms soup:
3 large Japanese sweet potatoes (they are white, and not super sweet)
1 large onion, sliced
1 lb of crimini mushrooms, sliced
2 liters of veggie stock
2 cloves garlic, diced into small pieces
salt and pepper to taste
1. Saute the garlic in some olive oil in a large soup pot until the garlic is slightly brown. Add the onions and continue to saute until the onions are translucent and begin to brown.
2. Add the mushrooms, stir in with the onions, cover the pot and let cook until the mushrooms are soft.
3. Add the veggie stock and the potatoes, peeled and cut up into small pieces for faster cooking. Cook everything until the potatoes are soft.
4. Mash the potatoes slightly, then puree either with a hand blender or in a standing blender. Add salt and pepper to taste. I leave the soup a little bit chunky for texture. This soup is hearty and makes a great meal when served with bread. It is even tastier the second day. You can also freeze it.
