Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup sotol
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the sweet potatoes, broth, sotol, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 20 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream and cilantro. Heat through, but do not boil.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 23g
Protein: 4g
Sodium: 610mg
Substitutions for ingredients:
- Sotol can be substituted with tequila or mezcal.
- Sweet potatoes can be substituted with butternut squash or pumpkin.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with crumbled bacon or grated cheese for added flavor.
- Use vegetable broth for a vegetarian or vegan option.
Tips and tricks:
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
- If the soup is too thick, add more broth or water to thin it out.
- For a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream, a sprinkle of chopped cilantro, and a drizzle of olive oil.
Garnishes:
- Sour cream
- Chopped cilantro
- Grated cheese
- Crumbled bacon
- Sliced avocado
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
- Cornbread
Troubleshooting advice:
- If the soup is too thin, simmer it uncovered for a few minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sotol is a distilled spirit made from the Desert Spoon plant, which is native to northern Mexico and the southwestern United States. It has been used for centuries by indigenous peoples for medicinal and ceremonial purposes.
Flavor profiles:
This soup has a sweet and smoky flavor from the sweet potatoes and smoked paprika, with a hint of spice from the cumin. The sotol adds a unique earthy flavor and depth to the soup.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day, or as a starter for a dinner party.
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Region: Mexican