Sweet Potato Chowder With Pita Crisps

(Sweet Potato Chowder With Pita Crisps)
  • 1 Large Onion, Chopped (1 Cup)
  • 2 Tablespoons Cooking Oil
  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Red Curry Paste Or 2to 3 Tsp Curry Powde
  • 6 Medium Sweet Potatoes (About 3 Lb.) Peeled And Cut Into ¾ Inch Pieces (About 7 Cups)
  • 2 14 Oz Cans Chicken Broth
  • 1 14 Oz Can Unsweetened Coconut Milk
  • 1 2-Inch Piece Fresh Lemon Grass
  • 2 Tsp. Grated Fresh Ginger (Optional)
  • ¼ Tsp. White Pepper
  • 1/8 Tsp. Salt
  • 1 Recipe Pita Crisps (Recipe Below)
In A 4-Quart Dutch Oven Cook Onion In Hot Oil Over Medium Heat For 3 Minutes, Stirring Occasionally. Add Garlic And Curry Paste, Cook 3 To 5 Minutes More Until Onion Is Tender, Stirring Occasionally. Add Sweet Potatoes, Chicken Broth, Coconut Milk, Lemon Grass, And Ginger; Bring To Boiling. Reduce Heat. Simmer, Covered, 10 To 15 Minutes Until Sweet Potatoes Are Tender. Cool Slightly. Discard Lemon Grass Remove Half Of Mixture (About 4 Cups) From Pot. In Small Batches, Place Mixture In A Blender Container Or Food Processor Bowl. Cover; Blend Until Smooth. Return Pureed Mixture To Soup Mixture In Pot. Add Pepper And Salt; Heat Through. Serve With Pita Crisps. Makes Twelve ¾ Cup Appetizer Servings. Pita Crisps: In A Skillet Combine 1 Teaspoon Each Cumin Seeds, Mustard Seeds, And Black Caraway Seeds. Heat Over Low Heat For 2 To 4 Minutes Or Until Fragrant, Stirring Occasionally. Cut Two Pita Bread Rounds Into 8 Wedges Each.  Spread In A Single Layer On A Cookie Sheet. Brush With Melted Butter. Sprinkle With Toasted Seeds, Press Seeds Lightly. Toast In A 350 Oven Until Crisp. 8 To 10 Minutes.
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