Much as I love lemon, the soup as made according to the recipe below [from Slow Cooker Cooking by Lora Brody] had too strong of a lemon flavor, overpowering the tamarind and lemongrass. The 2nd time I made this, I left out the lemon, and also used 1/2 the amount of ginger.
3 lbs (1 bag) sweet potatoes, peeled and cut into 1-inch cubes
1 piece (2-by-1 inch) fresh ginger, peeled and minced
1 large onion, peeled and diced
1 stalk lemongrass, outer leaves discarded, cut into large sections; bash a bit to split and release flavor
1 Tbsp toasted mild sesame oil
1 1/2 tsp tamarind paste
1/4 cup plum vinegar
1/4 cup soy sauce
2 cups orange juice
finely grated zest of 1 large lemon
2 cups vegetable stock
Place all of the ingredients in the insert of your slow cooker. Cover and cook on high for 4 1/2-5 hours or until the potatoes are extremely tender. Remove and discard the lemongrass. Puree potatoes and cooking liquid with a hand-held immersion blender, adding more water if needed until desired consistency is achieved.
Taste and season with salt and pepper if desired.
Monday, January 25, 2010
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