Sweet Potato Soup with Lobster and Orange Crème Fraîche

Ingredients

  • 1 cup whipping cream
  • ½ cup sour cream
  • 3 teaspoons minced peeled fresh ginger
  • 1 ½ teaspoons grated orange peel
  • 10 tablespoons (1 ¼ sticks) butter
  • 3 ½ pounds red-skinned sweet potatoes (yams), peeled, cut into ½-inch pieces
  • 1 tablespoon golden brown sugar
  • + 6 more ingredients
    • 2 large leeks, chopped (white and pale green parts only)
    • 1 1/3 cups finely chopped celery
    • 10 cups (or more) canned low-salt chicken broth
    • 1 1/3 cups orange juice
    • 3 1-pound cooked lobster tails
    • 2 tablespoons chopped fresh parsley

1. Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate. 2. Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sug...

View full recipe at SpringPad

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