Sweet Potato and Basil Cream Soup
A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In a heavy large pot over moderate heat, heat the oil until hot but not smoking. Add the chicken breast and wings and brown on all sides, about 4 minutes total. Transfer the chicken breast to a plate and set aside.
Step 2
Add enough water to the pot to cover the chicken wings by 1 inch. Add the thyme, bay leaf, cinnamon stick, and the chile, if using. Season with salt and pepper and bring to a simmer. Continue simmering, scraping up any browned bits sticking to the bottom of the pot and skimming the fat as necessary, until reduced by half, about 15 minutes.
Step 3
Pour the stock through a fine-mesh strainer, discarding the solids. Return the stock to the large pot and bring to a simmer. Add the sweet potato and simmer until barely tender, about 10 minutes. Coarsely chop the reserved chicken breast and add it to the soup, along with the shredded cabbage and the coconut milk. Simmer gently until the chicken is heated through, about 5 minutes.
Step 4
Divide the banana slices among 4 bowls, then pour some soup into each bowl, making sure to evenly distribute the chicken and the cabbage. Garnish with basil and serve immediately.
