Sweet Potato substitution
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Sweet Potato substitution
| Thu, 01-10-2008 - 10:07pm |
I have a recipe for Cream of Sweet Pepper soup. One of the ingredients is a white boiling potato. All the ingredients are put in the blender after cooking to cream it. I'm assuming that the white potato is a thickening ingredient. Do any of you know if sweet potato can be substituted? Does the sweet potato also act as a thickening agent in recipes?

Hi,
Can you give us the whole recipe?
I would post the recipe - the sweet potato won't help with thickening. There are other options though if we see the recipe. A tablespoon cornstarch mixed with some water may work, pureed white beans are another option that I often use to thicken a soup. Or a scoop of ricotta is great for helping to make soups and sauces have a "creamy" texture.
belizesig1
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Here's the recipe:
Cream of Sweet Pepper Soup
3 tbsp extra virgin olive oil
2 cloves garlic, smashed and peeled, but not chopped
1 large onion, roughly chopped
1 large celery stalk, cut into 1/2 inch pieces
1 medium carrot, peeled and thinly sliced
salt to taste
1/3 tsp dried hot pepper flakes
1 pound boiling potatoes, peeled, cut to 1 inch dice
2 pounds red and yellow bell peppers, seeds, stems and ribs removed, rinsed and roughly chopped
4 cups broth (beef, chicken or vegetable)
grated parmesan cheese
2 drops of lemon
Heat olive oil, saute garlic till lightly browned. Remove garlic from oil and discard garlic. Add the onion, celery and carrot to the oil in the pan.
Season with salt and red pepper flakes and cook over low heat, stirring often, until the onion is translucent, about 10 minutes.
Stir in the potatoes, season with salt, and cook, stirring occasionally, for 5 minutes. Stir the pepers into the pan, season with salt, cover and cook for another 5 minutes, so the peppers begin to cook.
Pour the broth into the pan and bring to the boil.