Edgar Allan Poe Fall Soup

Katia Kiss
31 de out. de 2016
2 min de leitura

This is Enjoy the Traffic’s new post for our food-and-art blog project. Today we have been inspired by Edgar Allan Poe (1809 - 1849) an American writer, editor, and literary critic. Edgar A. Poe is best known for his poetry and short stories, particularly his tales of mystery and the macabre.

Edgar A. Poe Fall Soup - by Enjoy the Traffic

Poe is regarded as a central figure of Romanticism in the United States and American literature, and he was one of the earliest American writer to work on short stories. Poe is considered the inventor of the detective fiction genre and credited for contributing to the emerging science fiction genre.

1848 "Ultima Thule" daguerreotype of Poe

To celebrate Edgar A. Poe we though about a recipe that can warm our hearts and souls. A health, easy-to-make recipe that will keep us in good spirit throughout the cold season. We present you with this delicious sweet potato soup we call - “Edgar A. Poe Fall Soup.”

Edgar A. Poe Fall Soup - by Enjoy the Traffic

Edgar A. Poe Fall Soup

Ingredientes:

3 large sweet potatoes

3 tbsp unsalted butter

1 onion

1 Parmesan rind, whatever size you have in the fridge (optional)

6 cups vegetable or chicken broth

sour cream, fresh chives, and pancetta cubes for garnish

Instructions:

1. Preheat the oven to 350F. Wash the potatoes and dry well, then prick each one with a fork and wrap in aluminum foil.

2. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes.

3. Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.

4. Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.

5. Peel and cut the sweet potatoes into small chunks. Add the sweet potatoes and Parmesan rind to the pan, season, then cook for 5 minutes.

6. Add 5 cups broth, bring to the boil, then reduce the heat and simmer for 30 minutes.

7. Remove the rind, then purée the soup until smooth with a blender. Return to the pan, check the seasoning. Thin with the remaining stock, if you like.

8. Serve garnished with a dollop of sour cream, snipped chives, fried pancetta cubes, and a pinch of black pepper. Enjoy!