Sweet Potato Vichyssoise

I love cold soups. Cooling off in the summer means more than just turning on the AC; the more cold foods you eat, the cooler you’ll be. And sipping a cool spoonful of delicately smooth vichyssoise is a treat that everyone should enjoy often. And sweet potatoes? Better for you than their white cousins, and certainly more interesting. I think the consistency of the soup is actually better with sweet potatoes.

(Note that I have not put salt in the ingredient list; you will need to make your own salt evaluation based on the saltiness of your stock.)

Sweet Potato Vichyssoise
makes about 2-1/2 quarts

2 pounds sweet potatoes or yams, peeled & chopped 1-1/2 inch
3/4 pound leeks (white & light green parts only), rinsed well, sliced 1/2 inch
12 cloves garlic, peeled
1 jalapeño pepper, stemmed, seeded & chopped
6 cups chicken stock
1/4 teaspoon cayenne
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
3/4 cup cream
chives

Over high heat in large pot, bring sweet potatoes, leeks, garlic, jalapeño, stock, & spices to boil. Reduce heat, cover, and simmer slowly for 45 minutes. Remove from heat and allow to cool for a half hour or more. Purée in batches in blender or food processor, whisk in cream, and chill for at least 4 hours.  Even better after 12 hours. Taste for salt & serve topped with chives.

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