Recipe of the Week: Sweet Potato and Star Anise Soup with Ginger Cream

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Warming sweet potato laced with ginger and star anise.

To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and grate the yellow interior on a fine grater.

Note: You will need about 2 inches of ginger for both the soup and the ginger cream.

TIME/SERVINGS
Total Time: 35 mins
Active Time: 10 mins
Makes: 6 servings

INGREDIENTS
2 tablespoons unsalted butter
3/4 cup finely chopped yellow onion (about 1 medium onion)
2 1/4 teaspoons grated fresh ginger
4 star anise pods (or 2 teaspoons star anise pieces)
2 1/2 pounds sweet potatoes, peeled and coarsely chopped
1 quart (4 cups) low-sodium chicken or vegetable broth
1 cup water
1/2 cup heavy cream or half-and-half
6 tablespoons sour cream or crème fraîche

INSTRUCTIONS

1. Melt butter in a large pot over medium heat. When it foams, add onion, season with salt and pepper, and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes.
2. Stir in 2 teaspoons of the ginger and the star anise. Add sweet potatoes and stir to combine.
3. Add broth and water, and stir well, scraping up any browned bits on the bottom of the pot. Increase heat to high and bring mixture to a boil. Reduce heat to medium low and simmer, uncovered, until sweet potatoes are completely tender, about 12 minutes. Remove from heat.
4. Allow soup to cool slightly. Remove star anise pods and discard. Process soup in batches in a blender or food processor until very smooth. Return to the pot and reheat over medium-low heat. Stir in heavy cream.
5. Combine sour cream and remaining 1/4 teaspoon ginger in a small bowl, stirring until well mixed.
6. Serve soup in warmed bowls, topped with a dollop of ginger cream.