Sweet Potato, Pear and Grain Soup

Sweet Potato, Pear and Grain Soup - Seriously Soupy

It's still a bit nippy over here with hints that warmer days are ahead of us. Still thinking about new ways to create soup during this season (and using what I have), I decided to make a soup with sweet potatoes as the base (had them lying around) and some grains (I believe, a barley?) to go with it. I also had some leeks lying around from the spring pea, leek and dill soup, along with an onion, some carrots and garlic for my own simple veggie broth.  It didn't feel complete (or taste that exciting), so I decided to sweeten it up a bit with some cranberries and two different types of pears to create a flavorful (and naturally sweetened) spring soup. I hope you enjoy this one, it certainly isn't a random hodge-podge of ingredients (even though it may seem so) and you can even sub pears for apples or add some protein (I was thinking this one would work well with tofu, but that of course if up to you!). Enjoy!

Sweet Potato, Pear and Grain Soup
Ingredients:
6 cups of water 
1 leek, cut up
1 yellow onion, cut up
1 tablespoon of pre-chopped garlic cloves
2 cups of grains (I choose barley)
1 whole sweet potato, cut up into small squares
2 tablespoons of dried cranberries
1 whole carrot, cut up
1 Red Barlett Pear, cut up with skin
1 Bosc Pear, cut up with skin
pinch of sea salt
pinch of pepper
pinch of celery salt

Directions:
Start by making the broth. Add water to a pot and let boil. Cut up the onion, leek, carrots, and garlic to be added to the pot. Let cook for about 30 minutes, adding salt to taste the broth. When soft, you can either drain the veggies for a thin broth or you can the veggies for a thicker verison (mine was thick). Add the grain and let cook for another 30-40 minutes. Add the sweet potatoes, pear, and cranberries, tasting and altering amount of water needed. Cook for another 20 minutes, taste and enjoy!

Seriously Soupy Serena

Twice Baked Sweet Potato/Three Potato Super Bowl Soup

In case you didn't know its super bowl time—friends, screaming, football, and tons of food and then some more food. Since you are most likely going to chow down on some greasy and heavy eats, why not start out the night with one of these soup's or the latest Seriously Soupy creation—Twice Baked Sweet Potato/Three Potato Super Bowl Soup? Quite the mouthful and maybe not the most creative title for this soup, but that is exactly what it is—a baked sweet potato and two other potatoes (russet and red) in a soup. The baked sweet potato is then added to the soup mixture, blended together, where the new soup mixture is scooped into the shell of the sweet potato and baked again and volia the Twice Baked Sweet Potato/Three Potato Super Bowl Soup was born. Did I lose you with that description? I hope not cause it's really not as involved as it sounds and not even that difficult to prep. What results is a thick and creamy soup that is housed in the skin of the sweet potato, making it a smaller soup portion then a standard bowl. But, I think this size is an appropriate way to start the night, since I'm sure soup is not all that you are going to be eating this super bowl.

Ingredients:
3-4 cups of water
2 large sweet potatoes (adjust depending on your guests/family size)
3 medium-sized russet potatoes
3 medium-sized red potatoes
1 yellow onion, chopped up
1 sprig of fresh dill, pulled apart and cut up
1/2 cup of shredded cheddar cheese
1/4 cup of heavy cream
pinch of sea salt
pinch of black peppercorn
pinch of garlic salt
pinch of cinnamon
sour cream for garnish

Directions:
Pre-heat the oven to 350 degrees. After 10 minutes, place the sweet potatoes in the oven and let cook for 1-2 hours (depending on the size). While that is cooking (start 30-45 minutes before sweet potatoes will be done), add water to a pot and turn on the flame to a medium heat. Cut up the onions and dill and add to the pot. Cut up the potatoes into small squares, along with the skins and add them to the pot. Add salt, pepper, cinnamon, and garlic salt and cover. Let cook for 15-20 minutes. Add the heavy cream and cheese (optional) to the mixture. Check to make sure that the potatoes are soft. If soft, turn off the flame and check on the sweet potatoes. If also done, turn off the oven and gently open up the sweet potato with a knife. Scoop out the potato part, leaving a thin base of potatoes in the shell and add the sweet potatoes to the soup mixture. Blend together (I used a hand blender) until smooth. I also ended up adding another cup of water (the mixture was really thick!) and then scoop some soup into the skins of the sweet potato and re-bake for another 15 minutes until the soup is golden brown. Remove from oven and top the soup with cheese, sour cream, or bacon, depending on your preference.

What soups are on your menu for the super bowl?
Seriously Soupy Serena