Indigo’s Sweet Potato Soup with Garlic Mascarpone Crostini and Lemon Thyme (serves four)
Recipe courtesy of Chef Michael Whang
For the Soup:
4 medium sweet potatoes (yams)
1 large red onion diced
2 Tablespoons olive oil
1/2 cup white wine
6 cups water
1 cup heavy cream
Salt and pepper
1/6 cup honey
Garlic Mascarpone:
1/4 cup roasted garlic
2 Tablespoon Mascarpone cheese
1 Tablespoon olive oil (garlic)
Crostini:
Baguette bread, olive oil, salt and pepper to taste
Lemon thyme (or regular thyme)
Directions:
Peel the sweet potatoes and dice into 1inch cubes. Dice the red onions, add oil to large saucepan and on medium heat add diced red onions. Cook till slightly translucent about 2 minutes, deglaze with white wine and then add sweet potatoes to the water and salt. Cook until fork tender, then add the heavy cream and cook till potatoes are soft. Blend with a hand mixer, add honey, and then season to taste.
For the crostini:
Slice the baguette into 1/4 in toasts and brush with olive oil, then season with salt and pepper. Bake in a 350 degree oven for 6 minutes or till golden brown. Blend the roasted garlic and mascarpone, with a little olive oil till smooth.
Garnish soup with the garlic-mascarpone crostini and lemon thyme.
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