Louisiana Sweet Potato Commission

2009 SWEET REWARDS FIRST PLACE PROFESSIONAL: SOUPS

Instructions:

Add 2 in of oil in medium sauce pot and heat to 350 deg on medium heat.
For soup, heat the oil in a large pot. Add the shallots, celery, garlic and ginger and sauté until shallots are soft.
Stir in the sugar and caramelize lightly. Add the yams, rum vinegar and stir well.
Add the chicken stock and bring to a boil then reduce heat and allow to simmer for 20 minutes.
Add the coconut milk and simmer for 10 minutes more.
Remove from the heat and blend the soup until smooth using a blender or immersion blender. Check seasoning. Sprinkle with chopped cilantro and mix into soup. Reserve and keep warm
Add olive oil in 9’ non stick sauté pan over medium heat. Add the next four ingredients and sauté for about 2 minutes then add the crawfish and spices to the mix. Sautee for another minute then add the herbs. Toss well and remove from heat.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in pureed yams and sautéed crawfish and let simmer cook for about 2 minutes then stir in flour. Stir hard over low heat with wooded spoon until mixture forms a ball.
This should take about 1 minute, remove from the heat and let cool for a few minutes. Beat eggs all at once until smooth and then add to sauce- pan. Continue to stir the mixture until it has a smooth
consistency.
Spoon the mixture into a piping bag or pastry tube with large star tip. Squeeze 6 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown turning once about 1 ½ minutes on each side. Drain on paper towels. Season with a pinch of Creole spice.
To serve, ladle 4 – 6 ozs in medium size square serving bowl with plate beneath, and place 2 pieces of churro across the edge of square bowl. Add sprig of cilantro to soup.

MAKES 8-10 SERVINGS