Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings

Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings
Photo by Scott Phillips

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter, cut into cubes
  • 2 Tbs. olive oil
  • Kosher salt
  • 1 bay leaf
  • 1 small yellow onion, finely chopped (¾ cup)
  • 1 lb. duck skin (from 1 medium duck or 4 duck breasts)
  • 2 Tbs. sorghum syrup
  • + 9 more ingredients
    • ¾ cup heavy cream
    • Kosher salt
    • 1 qt. lower-salt chicken broth
    • ½ Tbs. finely chopped fresh flat-leaf parsley
    • 2 Tbs. unsalted butter
    • ¼ cup buttermilk
    • 4 medium sweet potatoes (about 2 lbs. total)
    • Kosher salt
    • 2 Tbs. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 350°F. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside.In a large (4-quart) saucepan, heat the butter and...

View full recipe at Fine Cooking

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