What to make after you’ve blown dry a goat kid, made up a batch of goatorade, and are tired but crazy hungry? This ultra simple soup with a nice, hearty bread (Bulgarian Cheese Bread, perhaps, or some Cornbread?). It is hearty, warming, and deeply satisfying for almost no effort. Con a child or spouse into peeling your sweet potatoes, and it really only requires a few minutes of your attention.
Cookbook of Trial and Error, my April SRC assignment, has a wide selction of eclectic recipes. Some baking recipes look simply decadent (Farmer’s Cheese and Berries Coffee Cake, anyone?) and others are intriguing, like the Grapefruit Salad with Chestnuts. In the end, this practical soup fit easily into life and I’ve already made it twice. Once with sweet potatoes and smoked paprika; once with white sweet potatoes and spiced toasted pumpkin seeds.
SRC is the Secret Recipe Club, a group of bloggers who are assigned each other’s blogs secretly, and then reveal what they made on the same day (today!). It’s a great way to encounter bloggers and recipes that might not otherwise wander into your life. Click on the blue frog to see what everyone made for today.
The author calls for 3 sweet potatoes, but in our grocery stores, one large or two small to medium ones yields about 200 grams. Use a produce scale at the store if you have no idea what yours might weigh– 200 g is about 1/2 lb.
2 small sweet potatoes (200 g)
1 c water (or more, if you have more sweet potato)
1 c milk
Paprika, sweet, hot or smoked
Salt and pepper
Peel and slice the sweet potatoes into 1/2″ slices. Place in a saucepan and add the water. Bring to a boil, and simmer, stirring occasionally, for 20 minutes or until the slices are tender. Use an immersion blender or a food processor to puree. Add the milk, paprika, salt, and pepper. Return to heat and warm for a few minutes to let the flavors blend.
Serve with a hearty bread and/or salad. Offer toppings like roasted nuts, seeds, or a little grated parmesan if desired.
TIP: some grocery stores sell precut and sliced sweet potatoes, either frozen or in the precut section.
Oh wait, you wanted to hear more about the goats? Check out this post. And here’s a picture of #2 of the triplets, who was born on a cold day to a very busy mama. He had to take a trip into goat beauty school in order to warm back up.