Notice: Undefined index: user in /usr/share/nginx/www/ on line 15 Moms Secret Sauce
Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings

Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings

Mariene Astillo on March 27, 2015 | Reviews: 0 | Rating:

A very simple, rich dish with a terrific crispy duck skin and nutty butter garnish on top. Enjoy!

  • Soups
  • Lunch
  • Dinner



    Make the soup:
    Position a rack in the center of the oven and heat the oven to 350ºF. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside.

    In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes.

    Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly.
    Working in batches, puree the soup in a blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Add the heavy cream and buttermilk, and season to taste with salt.

    Make the duck cracklings:
    Slice the duck skin into 1/2-inch strips and place in a 10-inch heavy-duty straight-sided sauté pan. Add 1/4 cup water, the bay leaf, and 1 tsp. salt. Bring to a boil over medium high heat, reduce the heat to maintain a simmer, and cook until the water evaporates and the skin is golden brown, 10 to 15 minutes. With a slotted spoon, transfer the skin to paper towels to drain. Season to taste with salt and let cool. Chop coarsely.

    Make the sorghum butter:
    In a 1-quart heavy-duty saucepan, heat the butter over medium heat until the milk solids turn golden brown, 5 to 6 minutes. Remove from the heat, and immediately add the lemon juice, sorghum, parsley, and 1/4 tsp. salt.

    To serve, reheat the soup, if necessary. Ladle the soup into 6 bowls. Spoon about 1 Tbs. sorghum brown butter over the top and sprinkle about 2 Tbs. of duck cracklings over each.

    Make Ahead Tips
    The soup can be made up to 3 days ahead and refrigerated. Garnish with the sorghum butter and cracklings just before serving.

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