By: Saira Malhotra
In honor of Thanksgiving and Meatless Monday, I’ve created the ultimate savory appetizer for your upcoming Thanksgiving dinner. These Vichyssoise shooters have a Thanksgiving twist with the addition of our Fall friend, the Sweet Potato. Â If you are imagining a candied-like soup, this isn’t going to be it. These shooters come alive with a dash of cayenne and a pinch of curry powder waking up even the most dormant palate. Pour into shot glasses and garnish with a light sprinkle of cilantro. Warning: your guests might get themselves over the limit on these.
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3 cups sliced leeks, white and light green parts
3 cups peeled and roughly chopped sweet potatoes
2 tablespoon of butter
6 vegetable stock
1 1/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche
Curry powder, pinch
Cayenne, scarce pinch
Cilantro leaves, for garnish
- Saute the sweet potatoes in butter until they get a little color. Add the leeks and saute until they soften.
- Add the stock, bring to a boil, reduce to a simmer (approx. 25 mins).
- Season with salt, curry powder, cayenne, and nutmeg and puree using an immersion blender, or blend the solids (with very little liquid) in the food processor.
- When cool, whisk in the cream and creme fraiche.
- Pour into shot glasses.