Thanksgiving’s origins can be traced to harvest festivals in many different cultures. The early pilgrim settlers in America would celebrate the successful growing season with the native Americans who had taught them how to catch eel and grow corn. So it evolved simply enough as a gathering among neighbors and friends. Thanksgiving begins a very special season enjoyed by friends and family and often around a collective effort to prepare and share a meal. Since soup is the food that warms the heart and fills the stomach we thought the holidays are the perfect time to highlight a very special Chef J creation. This sweet potato, pear and ginger soup brings the essential festive flair to Thanksgiving and presents itself with the warm essence of celebration. This well-bred starter will get the gathering off to a healthy and elegant beginning. I sampled this soup a few days ago, and while the pear and sweet potato dominate the flavor the coconut brown sugar creme fraiche will tempt the tastebuds and convince any doubters. This soup should follow perfectly any champagne toast that starts off the fun. Preparation note: butter should be room temperature for the creme fraiche.
Sweet Potato, Pear and Ginger Soup
- Vegetable oil (a 10% blend of olive oil is preferred)
- 1 large onion
- 2 celery stalks
- 4 cups of diced sweet potatos
- 1 1/2 cups of peeled diced pears
- 3 oz of peeled and chopped ginger
- 3 cups chicken stock
- 1 cup heavy cream
- salt and pepper
- cilantro
Heat the oil on a medium high heat. Sweat out the onion and celery in the oil until the onion is translucent. Add the sweet potato, ginger and the pear and stir frequently for 5 minutes. Add the chicken stock and bring to a boil. Reduce the heat and allow the mixture to simmer until tender, stirring often. Pour the mixture into a blender and puree. Strain the mixture, add the cream and season with salt and pepper.
Coconut and Brown Sugar Creme Fraiche
- 1/2 cup creme fraiche (available at most supermarkets)
- 2 Tbs coconut milk
- 2 Tbs brown sugar
Chef Jay makes his own creme fraiche mixing 2 parts cream with 1 part butter. You can do this as well or simply buy the creme fraiche or substitute sour cream. Whisk and blend the coconut milk and brown sugar with the creme fraiche and drizzle onto the soup, and garnish with a cilantro sprig. Enjoy.
