Culinary Institute of New Orleans - Sweet Potato Vichyssoise

Culinary Insitute of New Orleans

Sweet Potato Vichyssoise
Serves 4-6

1-1/4 lbs. Sweet Potatoes
1 cup Scallions, sliced, lightly packed, white and 2 inches of the green
2-1/2 cups Chicken Stock or canned broth
Salt and Freshly Ground Pepper
1/4 cup Heavy Cream
1 tsp. Chives, chopped

Méthode:
Preheat the oven to 400°. Prick the sweet potatoes several times with a fork and bake for about 1 hour, until soft. Let cool; then scoop out the potato pulp from the skins. Meanwhile, in a medium saucepan, combine the scallions with 1 cup of the chicken stock. Simmer over moderate heat, stirring occasionally, until the scallions are tender, about 10 minutes. Pour the scallion-stock mixture into a food processor. Add the sweet potato pulp and 1/2 cup more of the chicken stock. Puree until smooth, about 30 seconds. Return to the sauce pan and stir in the remaining 1 cup stock. Bring to a boil over moderate heat, reduce the heat to low and simmer for 5 minutes, to allow the flavors to blend. Season with salt and white pepper to taste. Let the soup cool to room temperature, then cover with plastic wrap. Refrigerate until chilled, about 4 hours. Before serving, beat the cream in a medium bowl with a whisk until slightly thickened. pour the soup into chilled bowls and swirl into each tablespoon of the thickened cream. Garnish with the chives.