 |
| Sweet Potato Soup Here's a great starter to any Turkey dinner Retail is a tough time of year for me. I usually work 14 to 16 hours on Black Friday. Thanksgiving Day is very important in our Italian family heritage. We always make time together and share our favorite dishes we like to cook. This year I will be working on Thanksgiving and it will be a little different than usual. Everyone will pitch in, even my husband will be frying the Turkey, ( and he doesn't cook!) so I have the Turkey in a marinade right now. He will start cooking when we all get out of work around 2pm, my one son that usually guests posts is working too. My day will start out by getting up at 4:00 am and getting to work by 5:30am. I made most everything the night before which was yesterday, last night, after work. I will be so ready to spend some time with the family today and relax before the big Black Friday, which we will be at work at 1:30am ( yes that's right 1:30 am in the morning! ) This is a comforting soup to start out with before the big dinner. I would like to take this time to wish all my readers a very Happy Thanksgiving , enjoy your families, good conversationm great food and be Thankful as we are to be together today. We all have many things to be thanksful and grateful for if you are all sharing your day with family.his. That's just one of our many blessings that I am truly grateful for, family, taste, good health and the love we all have for each other. I wish for all of you a healthy safe and loving Happy Thanksgiving! Thanks again for your continued support. Tomorrow is going to be a very long day! Claudia |
Sweet Potato Soup
6 cups cubed peeled sweet potatoes (about 3 large)
3 1/2 cups chicken or vegetable stock
1 tbsp minced ginger root
1/2 cup unsweetened coconut milk
3 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh coriander (cilantro)
pinch of cinnamon
In saucepan combine potatoes, stock and ginger; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender.
Meanwhile, toast almonds in dry skillet over medium-low heat for 3 to 5 minutes or until golden.
Place into a food processor or blender (or if you have an immersion blender into a medium sized sauce pan. Puree until smooth.
Return to saucepan, whisk in coconut milk, lime juice, salt and pepper. Cook over low heat until heated through.
Ladle into bowls; sprinkle with almonds and coriander, parsley for garnish.
Appetizers and side dishes for today:
 |
| Bruschetta |
 |
| Mom's Shrimp Cocktail |
 |
| Roasted Garlic Mashed Potatoes |
 |
| Sweet Potato with Banana and Walnuts |
 |
| Broccoli with Olive Oil and Garlic |
 |
| Amaretto Cranberry Sauce/Relish |
 |
| Fruit Kabobs |
 |
| Homemade Cavatelli and Traditional Sunday Sauce (on Thursday! ) |
 |
| Dessert will be three pies, Nutella Chocolate Mousse, pumpkin and pictured is Banana Cream |
Alot of preparation the days before Thanksgiving, starting on Tuesday marinating the fresh Turkey, made the pies and sides Wednesday. My son Curt and I previously made Cavatelli together and froze them along with the sauce. The gang just will have to heat things up, boil some water for the pasta, and fry the Turkey!
Since the Turkey will be a new experience for us this year using a fryer, all I have is the picture of it marinating...will give you all an update after my hubby cooks this tomorrow. Happy Thanksgiving to you and yours~
From Claudia and Family @What's Cookin Italian Style Cuisine!
Have a Fabulous Turkey Day!!!!!
