Recipes
Spiced Sweet Potato Soup with Hazelnut Dukkah Aillade and Whipped Coconut
- ¼ cup olive oil
- 2 tablespoons butter
- 1 onion, sliced
- 3 cloves garlic, sliced
- 2 pounds sweet potato, cut into 1-inch pieces
- Kosher salt, as needed
- 1 tomato, peeled, diced and seeded
- ½ cup red wine vinegar
- ½ teaspoon turmeric
- 1½ tablespoons cumin seeds, toasted and ground
- ½ teaspoon garam masala
- 2 fresh bay leaves
- 1 teaspoon sugar
- 2 quarts vegetable stock
- ½ cup heavy cream
- ½ cup infused heavy cream*
- Hazelnut dukkah aillade, recipes follow
- Whipped coconut, procedure follows
Heat olive oil and butter in a Dutch oven and saute onion and garlic over medium heat. Add sweet potato and season with salt. Cover, lower heat to a simmer and cook until the sweet potato is tender.
Add tomato, vinegar, turmeric, cumin, garam masala, bay leaves, sugar and vegetable stock. Bring to a simmer and add the heavy cream and infused heavy cream. Bring to a boil and remove the soup from the stove. Remove bay leaves. Puree the soup and pass through a fine mesh sieve. Adjust seasoning with salt as needed. Garnish with hazelnut aillade, dukkah and whipped coconut. Makes 8 servings, each about 45.7 mg THC based on a 15 percent strain.
*Get the recipe for heavy cream here.Hazelnut Dukkah Aillade
- 1 cup hazelnut oil
- ½ cup extra-virgin olive oil
- 1½ cups roasted hazelnut dukkah, recipe follows
- 1 shallot, minced
- 1 small clove of garlic, minced
- Zest of 1 orange
- 1 lemon, juiced
- 1 orange, juiced
- Splash Moscatel vinegar
- 1 tablespoon honey
- 2 drops orange blossom water
- Kosher salt and freshly ground
- pepper, to taste
Add the oils to the hazelnut dukkah. Combine remaining ingredients.
Dukkah
- ½ cup hazelnuts, roasted
- ¼ cup sesame seeds
- 2 tablespoons coriander, toasted
- 2 teaspoons nigella seeds
- 1 tablespoon cumin, toasted
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- Salt, to taste
Toast nuts and clean off the skins. Toast and grind the spices. Combine and season to taste.
To make whipped coconut: Place 1 can of coconut milk in refrigerator overnight. Open can and separate fat from milk. Whip fat in stand mixer until fluffy.
Recipe by Chris Pandel
Photography by Frank Lawlor