A week or two ago I stumbled across Joy the Baker. After seeing her list of blog accomplishments I realized I was far out of the food blogging loop and promptly added her to my ever-expanding Google Reader. But not before printing off some of the most scrumptious-looking recipes of all time. Thank you, Joy the Baker.
Last night I got to finally test one of these joyous recipes: curried sweet potato soup with goat cheese biscuits. This recipe called to me because a) I’m on a mission to expand my cooking repertoire into more ethnic foods, and curry was one of my most recent favs, b) I have 25 pounds of sweet potatoes sitting in my basement, c) we <3 goat cheese and can buy it locally produced, and d) biscuits! Charlie loves any type of bread or grain product, so if I knew if I baked goat cheese biscuits I would have a very happy husband.
Here are the recipes, slightly adapted from Joy’s version:
Curried Sweet Potato Soup
- 1 1/2 tablespoons olive oil
- 1 cup coarsely chopped onions
- 1 large clove garlic, coarsely chopped
- 1 tablespoon chopped ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon turmeric
- 1/8 teaspoon crushed red pepper flakes
- 2 1/2 pounds sweet potatoes, chopped (I wanted to leave the skins on, so I chopped them into bite-size or smaller pieces)
- 4 cups vegetable broth (Charlie doesn’t like soupy soup, so much so that I have to call soups like this “_____ chili”, so I used 4 cups instead of the 6 Joy called for. That’s also because that’s all I had. You could use more if you don’t like thick soup.)
- salt and pepper to taste
- 6 to 8 teaspoons goat cheese
Heat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, cardamom, turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil. (Since I’d already reduced the amount of liquid in the recipe, I kept the lid on the pot to retain moisture.)
Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.
Puree the soup, in batches in a blender or food processor. (I only blended about 2/3 of the soup so it would have some texture and wouldn’t be like baby food purée.) Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.
Ladle into bowls and crumble goat cheese on top.
Goat Cheese Drop Biscuits
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
- 1 tablespoon unsalted butter, for the pan
- 2 tablespoon unsalted butter, melted to top the biscuits
- 4 tablespoons (2 ounces) goat cheese, crumbled
- 1 cup buttermilk
Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat as well. (I used a Dutch oven with the lid off.)
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. I used a big scooper to do the job. The biscuits will touch when baked… that’s ok.
Brush with melted butter.
Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
These biscuits are pure butter. Seriously, don’t even think about putting the butter on the table to eat with these bad boys. Just eat and bask in their warm butteryness.
And eat in moderation.