Japanese Sweet Potato and Leek Soup
Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola
Chef Pieter Sypesteyn of Cookhouse | San Antonio
The goal of of this recipe is to use both common and uncommon flavors to present a dish that is familiar in its core but provides a new experience. Butternut squash soup is a personal favorite of mine around the holidays–I wanted to take its simplicity and transform it into something memorable by creating a unique texture, color, and flavor. Buzz buttons are infused into a buttermilk ice cream . The familiar flavor of a butternut squash, or in this case, Japanese white sweet potato, gives the soup a velvety texture, contrasted by the crunch and nuttiness of the granola. The addition of Fresh Origins’ micro nasturtium, micro wasabi, and micro tangerine lace really pop to create a dish that truly sings.
Adapted by StarChefs | November 2020
INGREDIENTS:
Sweet Potato Soup:
1 large leek, white part only
2 tablespoons butter
1 cup light chicken stock
2 cups coconut milk
1 pound Japanese white sweet potatoes, peeled, chopped
2 tablespoons Fresh Origins Nasturtium stems
1 tablespoon Fresh Origins Micro Wasabi stems
20 threads saffron, bloomed in 1 teaspoon warm water
1 teaspoon sea salt
Buzz Button-Buttermilk Ice Cream:
4 large egg yolks
½ cup sugar
1 cup buttermilk
½ cup sour cream
7 each Fresh Origins Buzz Buttons, tops minced, stems discarded
1 tangerine, zested
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
Seed Granola:
⅛ cup sugar
¼ cup honey
2 tablespoons olive oil
1 cup rolled oats
½ cup pumpkin seeds
½ cup Marcona almonds, rough chopped
3 tablespoons benne seeds
Huacatay Oil:
½ cup Fresh Origins Petit Huacatay
½ cup neutral oil, like soybean or avocado
Pinch of sea salt
Assembly:
5 ounces Sweet Potato Soup
1 ½ ounces Granola Seed
1 quenelle Buzz Button-Buttermilk Ice Cream
2 teaspoons Huacatay Oil
Fresh Origins Micro Nasturtium
Fresh Origins Micro Wasabi
Fresh Origins Micro Tangerine Lace
METHOD:
For the Sweet Potato Soup:
Slice leek in half, then in thin slices. Rinse under cold water to remove sand and dirt. In a large saucepan, cook the leeks in butter over medium heat until soft. Don’t allow the leeks to caramelize. Stir frequently. Add the water, chicken stock, coconut milk, and sweet potatoes. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes, until potatoes are completely tender. Add nasturtium, wasabi stems, and saffron, then puree mixture in a blender until completely smooth. If it’s too thick, add a little water for desired consistency. Season with salt to taste, keep warm until ready to use.
For the Buzz Button-Buttermilk Ice Cream:
In a medium saucepan, heat the cream to a simmer. Meanwhile, in a large mixing bowl, beat egg yolks with the sugar using a whisk. When cream is hot, slowly add cream into the egg mixture, whisking constantly, until all cream is added. Transfer back into the saucepan and cook over medium high heat until well thickened. Scrape edges and bottom constantly with a rubber spatula. Do not allow it to boil or the custard will curdle. Cool mixture down to room temperature, then add sour cream, buttermilk, buzz buttons, tangerine zest, lemon juice, and salt. Whisk together well and refrigerate 4 hours or overnight for best results. Spin mixture in ice cream machine to manufacturer recommendations. Transfer mixture to freezer and freeze overnight for best results. Allow ice cream to come to room temp for 10 – 15 minutes before using, so it is malleable.
For the Seed Granola:
Preheat the oven to 325 degrees f. Mix all ingredients in a mixing bowl, then transfer to a sheet tray. Bake in the oven for 15 minutes. Cook until you achieve a light golden color. Cooking time will vary depending on your oven. Move the cooked granola to a clean tray to cool, or it will stick to the tray you used to cook it.
For the Huacatay Oil:
Puree oil, salt, and Huacatay in a blender until smooth. Allow to rest under refrigeration overnight for best results.
To Assemble and Serve:
Ladle hot soup into a small bowl. Place granola in the center and gently flatten the granola. Quenelle the ice cream and rest it on top of the granola. Drizzle Huacatay Oil around the granola in a thin stream. Garnish with flowers and greens.
