Fast & Delicious: Sweet Potato Soup

This is a quick recipe drop. It’s freezing out and you want something cozy to make with no time. This is a just give-it-a-try, let’s wing it, kind of recipe. Here goes:

5 or 6 sweet potatoes

Peel’em, cut’em up and throw into a pot of water just enough to cover. Boil’em until they're soft. Use high heat if you’re in a super rush. Drain some of the water with a laddle. Not too much. Just a few scoops. Get your emulsifier out and get busy. You may need to concentrate on those chunks. Should be very thick. Turn off the burner.

Here’s where you add the yum.

• Teaspoon of salt (I used this sea salt from France)

• Pinch of cumin

• Pinch of Ras El Hanout (I found this brand at Whole Foods or you can buy direct @ the NY Shuk)

• Heavy cream ‘bout 1/4 cup or more (stir the cream in)

• Good grind of black pepper

Season to taste until you get to your version of delicious. Oh, and then I chopped up some roasted pistachios that can be used for a bit of crunch when serving with a nice French baguette and a small salad.