What’s the difference between a 30 minute soup and a 6 hour soup? More heart and soul latter than the former.
A fast assembled soup doesn’t give you time to begin a relationship
with it. When you take 6 hours to make the soup, every mouthful fills
you up with satisfaction, pleasure and appreciation. The one where
you’ll go, “Mmmm…”. You’ll notice that you are slowly sipping each
spoonful, like watching a beautiful movie, you don’t really want it to
end.
I’ve been smitten by these Japanese Sweet Potato. Unbelievable creamy sweetness.
This soup was a day long process, starting out with preparing the
chicken stock followed by slow cooking the radish and finally the
potatoes. Its texture mirrors quite closely a potato and leek soup.
How about the taste? Not a quick hit like lemon or raw onion, the
sweetness intensifies after you’ve gulped down a mouthful. Slow
release…
Japanese Sweet Potato & Radish Soup
1.5 litre homemade chicken stock
800g Japanese Sweet Potato
1 large radish
Salt & pepper to taste
Begin by cooking the radish in chicken stock.
Turn down the heat after an aggressive boil.
Let the soup simmer in low heat,
allowing the radish to turn translucent.
Steam the sweet potatoes till soft and remove skin.
Add them into the soup.
Again, let the soup simmer at least 30 minutes.
Finally puree the potato and radish.
Add salt & pepper to taste.
To get a really smooth soup, strain at least twice
