November is lame. It’s the February of Fall.
The leaves are gone. The blue sky is gone. There’s no pretty snow to cover up the dead grass and the dead trees. It’s just a grey, dreary mess.
Sure, there are some Christmas lights up, but not really enough for my liking juuuuust yet, there are still some holdouts.
It’s cold. It’s dry (I’ve nicknamed my legs ‘Gobi’ and ‘Sahara’ in honour of their current state). And all I want to do is start the hibernation process.
Seriously. Sweatpants, hoodie. Slippers. Wool Socks. Stick me in front of the fireplace, a book in my hand and a quilt on my lap, and just leave me there until there’s something outside worth looking at again.
There’s just one more thing I need to do before I go…
Make a GIANT VAT of this soup so I can eat it for every meal for every day until the snow starts.
Then, and only then can I hibernate in peace, with a warm, full tummy.
The recipe is simple: in a pan on the stove, you want to caramelize your onion and leeks in a little butter. Add your sweet potatoes and stir and wait juuuust until they’re brown on the outside and a little soft. Toss everything in a pot, add some water and some chicken broth, and wait.
When the waiting’s done, add some cream, a little spice, give ‘er with an immersion blender and BOOM.
Best hibernation soup on the planet.
It’s wonderful for leftovers, which fits perfectly in my hibernation plan.
And the best part? It sticks to the inside of your ribs. It’s warm and thick and gooey and just ooooooh so heavenly.
- 1 onion , chopped
- 2 leeks , chopped
- 3 sweet potatoes , peeled and chopped
- 4 cups chicken or vegetable broth
- 1-2 cups water (enough to cover your vegetables after the broth is added)
- 1 cup cream or milk
- 1 tbsp butter
- dash each of garlic , oregano and thyme
In a large stock pot, melt your butter, then add onions and leeks. Cook on medium-high heat until the onions are soft and brown and deliciously caramelized, about five minutes. Stir occasionally.
Add your sweet potatoes, and cook, stirring occasionally until they are cooked and soft on all sides, about five minutes.
Add the spices, broth and water, making sure that all of the vegetables are covered in liquid.
Bring to a boil, and let cook until the sweet potatoes are completely soft all the way through and easily speared with a fork, about 15-20 minutes.
Add cream and stir, cook for another 5 minutes.
Now, you have two options. If you have an immersion blender, remove the pot from the stove and carefully blend with the immersion blender until all the lumps are gone.
If you are using a regular stand blender, carefully spoon the soup in until it fills the pitcher halfway. Remove the plastic centre from the lid, and cover the hole with a folded cloth (if you don't do this, the steam from the hot liquid will make it explode off!). Keep the lid and the cloth in place with your hand while you blend the soup until it's smooth. Remove the soup and repeat until all the soup is blended.
Serve with some delicious crusty bread.