As I look out my window, I see a blanket of snow. Of course, my food thoughts turn to soup. On a day like today, soup really hits the spot. Here is a recipe from Chef Warren Leruth that he demonstrated at the 1992 Chef’s Charity.
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 tablespoon Steen’s Cane Syrup
1 30oz. can Sweet Potatos
2 cups Heavy Cream
Meat of 1/2 smoked Duck (diced)
2 tablespoons Butter
2 tablespoons Flour
Toasted Pecans (optional)
Combine first four ingredients – cinnamon, nutmeg, cane syrup and sweet potatoes in blender or food processor, Purée.
Add puréed mixture to heavy cream and diced duck. Simmer on medium heat for 10 minutes.
Combine flour and butter in separate skillet and cook for 3 to 4 minutes over medium heat. Add the light roux to chicken stock, blend well. Stir in puréed sweet potato mixture and simmer for 5 minutes more.
Note: Stock can be made by drain by draining the liquid from the smoked duck. Serve in a bowl with toasted pecans sprinkled on top.