Carey says: “This soup is inspired by a mouthwatering amuse bouche we enjoyed at Test Kitchen sometime last year. I added sweet potato to my vichyssoise to play nicely with the smoked snoek and tartness of the apple, but you still need some normal potato in this soup to balance out the sweetness. Delicious served chilled or hot. How cute would this soup be served in jars?”
Sweet Potato Vichyssoise with Crispy Smoked Snoek & Apple
1 bunch of leeks, sliced
2 T (30 ml) butter
4 small sweet potatoes, peeled and cubed
2 medium floury potatoes, peeled and cubed
+ – 3 c ( +- 750 ml) prepared vegetable or chicken stock
½ c (125 ml) cream
Freshly grated nutmeg to taste
Freshly ground salt and pepper to taste
300 g smoked snoek, bones removed and shredded
+- ¼ c (60 ml) cooking oil for shallow frying
1-2 granny smith apples, julienned
In a large pot, heat the butter and sauté the leeks until softened and fragrant. Add all the potatoes and sauté for a few minutes, then add the stock, cover and bring to the boil. Reduce heat and simmer gently until potatoes are tender.
Add the cream. Use a stick blender to blend until smooth and velvety. Season with nutmeg, salt and pepper.
Snoek topping: Heat the oil in a large pan and fry the bits of snoek until golden and crispy. Place to paper towel to absorb excess oil.
Serve soup chilled or warm topped with crispy smoked snoek, julienned apple and micro herbs.
Michael’s wine suggestion – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za