Yesterday, after the rat debacle, we went to the butcher's and spent a while negotiating our way to buying a piece of meat. Sometimes not speaking Korean can be so much fun. We bought a 1.1kg chunk of pork, spit-roasted it on the rotisserie in our new oven (which was wonderful - self-basting!), and had it for dinner with roast potatoes, mashed sweet potato, broccoli, and the gravy from weeks ago jazzed up with roasted onions, garlic, and red wine. It was amazing. And we had a lot of leftovers.
Today I needed something comforting for lunch, and used some of the leftovers along with other ingredients to make a sweet potato soup. When the bus driver - our boss's brother-in-law - came to get rid of the rat yesterday, he brought with him a huge bag of home-grown sweet potatoes that he wanted to get rid of! Brilliant. The garlic sauce from Saturday came into play again in this dish. I don't really know what to say about the soup, except that it was delicious, warming, filling, and just perfect for today. The previous tenant of this flat had left a million cup-a-soup type things in the pantry so I used one of those instead of stock.
Sweet Potato Soup
Makes 4 servings
2 garlic cloves
1 medium-sized sweet potato
500ml stock (I used a 'spinach and bacon soup' mix)
1 tablespoon garlic sauce
Leftovers: 2 tablespoons of mashed sweet potato, 2 broccoli florets
I peeled and very roughly chopped the onion, garlic and sweet potato, and fried them in hot oil for about five minutes. I added the hot stock and simmered for about ten minutes. I added the leftovers and garlic sauce and kept stirring until the sweet potatoes had gone very soft - perhaps another ten minutes, it didn't seem to take long. I poured the soup carefully, in batches, into the blender and blended until smooth. Returned the soup to the pan and reheated before serving with a slice of bread and butter.