The Missing Ingredient

A Food Blog

Savory Sweet Potato Pear Soup and Soft Parsley and Garlic Pretzels January 9, 2009

sweet-potato-soup-finished

I didn’t think I was going to be able to enter this round of Platinum Chef being out of town for the two weeks prior to the deadline.  Lucky for me the deadline was extended!  These ingredients were fun and I just love sweet potatoes and pears so this was right up my alley.  Kate from Paved with Good Intentions picked the following ingredients:  carrots, potatoes, pears, parsley, and egg.  I had a heck of a time thinking about that egg.  I thought long and hard about a quiche or frittata or my favorite…pot pie!  Mmm love that stuff.  I wanted to use my new emersion blender (thank you Lien!) so I figured soup would be fun.  I wanted bread with my soup (of course) and thought a flavored pretzel would be fun!

Savory Sweet Potato Pear Soup

1-tablespoon butter

½ red onion, chopped

½ cut carrot, chopped

½ cut celery, chopped

2 very large sweet potatoes (about 1.5 pounds), peeled and diced

2 pears, peeled and diced

2 teaspoons ground coriander

1-teaspoon curry powder

½ teaspoon cumin

5 cups low sodium low fat chicken broth

1.     In a large pot, melt butter on medium heat.  Sauté onion, carrot and celery 3-4 minutes or until onion is translucent.

2.     Add potatoes, pears, coriander, curry, and cumin and sauté 1-2 minutes.

3.     Add chicken broth and bring to boil, simmer 20-25 minutes until sweet potato is soft.

4.     Using emersion blender, blend until smooth.  Serve warm.

sweet-potato-soup

5.     Leftover soup can be frozen flat in large freezer bags and defrosted in a saucepan.

 

 

Soft Parsley & Garlic Pretzels

Inspiration:  # 117047 Recipezaar 

1 package dry yeast

1 ½ cups warm water (100-110 degrees)

1 teaspoon salt

1 tablespoon sugar

4 cups flour

2 tablespoons packed finely chopped parsley

½ teaspoon garlic powder

1 large egg, beaten

Coarse salt or sea salt

1.     Preheat oven to 425 degrees and line a baking pan with parchment paper.

2.     Dissolve yeast in water in a small bowl. Tiny bubbles form around edges to ensure yeast is active.  Add salt and sugar. 

3.     Pour mixture into stand mixer and add all the flour, parsley, and garlic powder.  Using hook attachment, knead until well blended and smooth, approximately 4 minutes. 

pretzel-dough

4.     That kind of looks like a turkey, huh?!  Anyways, cut dough into 6 even pieces and roll into approximately 2-foot ropes.  Create a rainbow shape and using each end, wrap around each other 3 times.  Invert twisted center and press ends into dough to form pretzel shape.  Place onto prepared baking sheet. 

pretzels-shape

5.     Brush pretzels with the beaten egg.  Sprinkle with coarse salt or freshly ground sea salt. 

6.     Bake approximately 17-19 minutes or until golden brown.

pretzel-finishes

pclogo

Advertisements
 

7 Responses to “Savory Sweet Potato Pear Soup and Soft Parsley and Garlic Pretzels”

  1. Kate Says:

    This is beyond gorgeous! I’m so glad you were able to enter!

  2. fingers80 Says:

    This all looks fantastic! I’m glad I visited your blog. 🙂
    ~bensbaby116

  3. Erica Says:

    Those pretzels look amazing!

  4. Lisa Says:

    This is fabulous! Your entrees are great. I’m so sad I missed the challenge this time around. The holidays really threw me off. Good luck!!

  5. Ms. Feather Flower Says:

    I am so impressed with the delish looking pretzels! YUMMM! You are quite a fab cook & baker! But you will soon have some competition from LJ!!

  6. […] Chicken & Sausage Gumbo and Herb & Garlic PretzelsMonday: General Tso’sTuesday: LasagnaWednesday: Oktoberfest Beer dinner at Atria’s! […]

  7. […] Recipe from The Missing Ingredient […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s