Sweet Potato Soup with Parmesan and Basil
Total Time: 29 minutes
Prep Time: 10 minutes
Active Cooking Time: 11 minutes
Walk-Away Time: 8 minutes
Serves 4
Ingredients
1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces
2 tsp. olive oil
2 leeks (white part only), rinsed well and chopped
2 cloves garlic, minced
1 Tbl. sugar
4 cups reduced-sodium vegetable broth
1 (12-oz.) can evaporated milk
Salt and freshly ground black pepper to taste
1⁄2 cup shredded Parmesan cheese
1⁄4 cup minced fresh basil
Directions
1. Place potatoes in a large saucepan and pour in enough water to cover. Set pan over high heat, bring to a boil, and let boil until potatoes are fork-tender, about 8 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add leeks, garlic, and sugar. Cook, stirring frequently, until leeks soften, about 5 minutes. Add sweet potatoes and broth, bring to a simmer, and let simmer for 5 minutes.
3. Using an immersion blender, puree until smooth (or use a regular blender, work in batches, and return soup to pan). Add evaporated milk and simmer for 1 minute to heat through. Season with salt and pepper.
4. Ladle soup into bowls and top with a sprinkling of Parmesan and basil.
Time-Saving Strategies
Make It a Meal Kit
Cut the potatoes and store them in the saucepan covered with cool water at room temperature or in the refrigerator for up to 8 hours. Chop the leeks and garlic and store in a sealable container or plastic bag for up to 3 days in the refrigerator. When ready to finish the dish, place the saucepan over the heat and cook as directed. Also, the finished soup will keep for up to 3 days in the refrigerator.
Bank a Batch
Make a double batch and store the extra in a sealable container for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in a large saucepan or in the microwave for 3 to 5 minutes on HIGH.
Have It Your Way
Instead of Parmesan and basil, try Cheddar cheese and chives or Havarti and parsley.
Parmesan-Sage Pork Loin
Total Time: 70 minutes
Prep Time: 15 minutes
Walk-Away Time: 45 minutes
Resting Time: 10 minutes
Serves 4
Ingredients
2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1⁄2 cups reduced-sodium chicken broth
1⁄2 cup dry sherry
1 (2-lb.) pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper to taste
2 Tbl. dried sage
1 Tbl. salt-free garlic-and-herb seasoning
1⁄4 cup freshly grated Parmesan cheese
Directions
1. Preheat oven to 400°F.
2. Arrange potatoes, onion, celery, and carrots in a large roasting pan. Pour broth and sherry over them. Season pork all over with salt and pepper and sprinkle with sage and garlic-and-herb seasoning. Place pork on top of vegetables and sprinkle with Parmesan (press cheese into the meat). Roast until an instant-read thermometer inserted into thickest part registers 160°F, about 45 minutes.
3. Let the pork rest for 10 minutes; then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce.
Time-Saving Strategies
Morph It
Leftover pork? Morph the extra into Grilled Pork over Toasted Polenta; skip the grilling of the pork step and toast the polenta. Preheat the oven to 425°F. Coat a large baking sheet with cooking spray. Arrange the polenta rounds on the sheet; season with salt and pepper. Sprinkle with Parmesan. Bake until the cheese is golden brown, about 10 minutes. Top the polenta with the leftover pork and roasted red peppers, capers, and basil just before serving.
Have It Your Way
If you don’t want to add sherry, substitute an equal amount of orange or pineapple juice, or use 1⁄2 tsp. vanilla extract when you add the broth; any of these ingredients will offer the sweetness you’d get from the sherry.
Slow-Cook It
Follow the directions above, except arrange the ingredients in a large slow-cooker instead of a roasting pan. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
|
