2 Tablespoon Olive, Oil 700 Gram Sweet Potato 1 Unit Onion, Red 1 Tablespoon Butter 1 Pinch Sugar, White 3 Clove Large Garlic 1 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Nutmeg 2 Liter Milk 0 Unit To taste Salt 0 Unit To taste Pepper, Black 0 Unit Peanuts (optional)3 Cup Stock, Chicken
Step 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering. Step 2 Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Step 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Step 4 Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Step 5 Add chicken stock; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes. Step 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Step 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.