Beef Fat Roasted Sweet Potato and Curry Soup with Honey Crisp Apple, Cilantro and Smoked Yogurt

INGREDIENTS

• 4 Cups sweet potatoes (orange), peeled and cut into chunks
• 2-4 Tbsp Rendered beef fat (optional, substitute butter if necessary)
• 2 Tbsp Butter
• 1 Cup Shallots, roughly chopped
• 2 Tbsp Garlic cloves, roughly chopped
• 2 Tbsp Ginger, roughly chopped
• 2 Tbsp Yellow curry powder
• 2 Tbsp Red miso paste
• ½ Cup White wine
• 4 Cups Chicken stock, more as needed for texture
• 1 Bay leaf
• ½ C Heavy cream
• 1-2 Tbsp High quality Soy Sauce
• 1 Tbsp Fish sauce
• ¼ Cup Sherry vinegar, more as needed to taste
• Salt and Pepper to taste
• 1 Cup Honey crisp apple cilantro salsa (see recipe below)
• ½ Cup Greek yogurt sauce (see recipe below)

DIRECTIONS
Using a medium to large stock pot heat over medium add rendered beef fat and butter. Cook the fat until the butter starts to lightly brown and add the shallots, garlic and ginger to the pot. Stir and sweat until softened and then add the sweet potatoes, yellow curry and red miso paste and mix together well. Deglaze with the white wine and let slightly reduce. Add the chicken stock and bay leaf to the pot and cook until the sweet potatoes are very soft. Remove the bay leaf and add the heavy cream, soy sauce, fish sauce and sherry vinegar. Remove from heat and very carefully puree the soup in a blender until incredibly smooth. The soup should be slightly thicker then heavy cream, if necessary add more chicken stock to achieve this texture. Serve immediately or chill and reserve for future use.

Heat the soup and serve it in a bowl and garnish with a spoonful or two of the honey crisp apple cilantro salsa and a drizzle of the Greek yogurt sauce.

Honey Crisp Apple Cilantro Salsa
Makes about 1 cup

INGREDIENTS

• 1 lg Honey crisp apple
• 1 t Shallot, minced
• 1 lg Garlic clove
• 1 Small thumb ginger
• ½ t Serrano chili, minced
• 1-2 Limes, zest and juice
• ¼ C Extra virgin olive oil
• ½ Bunch cilantro, stem and leaves, washed

DIRECTIONS
Carefully cut the honey crisp apple into roughly a small dice and add it to a bowl along with the minced shallot, serrano chili, lime zest and juice and the extra virgin olive oil. Taste and add the second lime’s zest and juice to the mixture if it is not tart enough. Using a micro plane grate the garlic clove and ginger into the bowl as well and mix well. Very finely chop the cilantro leaves and stems and add them to the bowl, season with salt and mix well. Reserve until needed.

Greek Yogurt Sauce
Makes about 1/2 cup

INGREDIENTS

• 1/3 Cup Greek Yogurt
• 1 Tbsp Extra Virgin Olive Oil
• 1-2 Tbsp Water or as needed
• Salt and pepper to taste

DIRECTIONS
Mix all of the ingredients in a bowl until fully combined. Add a touch more water to the mixture if necessary so the sauce can be drizzled onto the soup. Keep refrigerated until needed. Optional: if you have a table top cold smoking device such as a Smoking Gun, smoking the yogurt adds a depth of flavor and interest that accents this soup very well.

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