Slowly the soup time stops, because at finally spring has arrived. But, I still have to share this recipe with you. Usually I’m not the biggest fan of sweet potatoes. Personally, they are usually too sweet for me. When it comes to potatoes, I tend to think of savory dishes. In contrast to my friend Melli, I would order in the restaurant always regular fries, if I have the choice. Still with this sweet potato soup with miso foam, I could easily become a fan.
I even go one step further and sweeten my soup with apricots. The apricots bring out the flavors of the sweet potatoes even better. In addition, apricots go well with light Miso foam on top of the sweet potato soup. The sweet potato soup with miso foam is wonderful as an Amouse Gueule. Best served in small glasses as a prelude to a dinner. The miso foam makes them look a bit like a cappuccino.
By the way, soups are wonderfully suited to stimulate the hunger of your guests. As a result, the stomach opens slightly, making room for more courses. The saltiness of miso goes wonderfully with the light sweetness of the soup. However, my advocacy for miso should not come as a surprise. For all other miso fans, try my Saffron Risotto with Miso Tiger Prawns. Also, of course, my Miso Kale Chips or the classic Miso Soup To Go.
Miso is one of the basic ingredients that I almost always have in the fridge. Surely some people wonder what miso is? Miso is originally from Japan. A paste made from soybeans and rice or barley as well as some salt. The soybean paste is fermented with the rice or grain in barrels. Of course,because of the fermentation Miso is especially healthy. Miso, like yogurt or kefir, contains probiotic bacteria. Should you, like me, have a gluten intolerance, pay attention to the ingredients. The miso must not contain any cereals but only rice.
The sweet potato soup with miso foam consists of ingredients that are often found at home. You can also cook more of the soup. So you do not need to think about what you can eat for lunch or in the evening. Small portions can be wonderfully frozen.
Should you ask yourself which wine goes will with this dish? For my taste, the light sweetness of the soup demands a light wine that still should have enough acidity to be a counterpart. For me, wonderful Grüner Veltliner, Pinot Gris or a Chardonnay are perfect. The Chardonnay should not be developed in the wood, this would overwhelm the soup somehow.
Bubbles like a Cava or Champagne would also be a nice pairing for this dish I believe.
Thanks to bloomix* for providing me with these amazing glasses that bring out the best of this dish.
Sweet Potato Soup with Miso FoamPrint This
What do you need for the Sweet Potato Soup?
- 1.1 lb Sweet Potatoes
- 3 Shallots
- 2 tbsp Butter
- 2 cups Broth
- 3 apricots
- 1 cup Milk – you can also take almond or cashew milk
- 1 cup Cream – vegan cream alternative e.g. from oats
- 1 lime – peel and 1 tbsp lime juice
What do you need for the Miso Foam?
- 3 tbsp miso – gluten-free variant is with rice and not with wheat
- 1/2 tsp Tamari or soy sauce
- 1/2 cup of whole milk
- 1/3 cup of cream
How do you make the Sweet Potato Soup?
- Remove the peel of shallots and cut into small cubes.
- Peel the sweet potatoes and cut into small cubes.
- Lightly heat the butter in a larger saucepan, sauté the shallots golden, add the sweet potatoes.
- Lightly sweat sweet potatoes and pour on broth.
- Cut the apricots into small pieces and place in the pot.
- Simmer gently for about 20-30 minutes.
- Add the cream, milk, lime peel and juice, simmer again for about 5-10 minutes.
- Puree the soup with a blender.
- Season with salt and pepper.
How do you make Miso Foam?
- Heat the milk, cream, miso and tamari lightly in a saucepan. It should not be too hot.
- Using a whisk dissolve the Miso in the liquid well.
- Mix the miso-milk-cream liquid with a blender to dress up to a light foam.
Serve the Sweet Potato Soup with some Miso Foam on top.