Gourmandistan has been going through our chunked, frozen remnants of Thanksgiving country ham much faster than we’ve ever used Steve’s home-cured guanciale. Our freezer holds quite a few packages of cured pork jowl, which have been waiting to be made into pasta carbonara or spuma. (Michelle, who despises spuma and always finds better options than pasta carbonara, wishes the guanciale packages would simply disappear, and may aid them in doing so someday.)
The Newsom’s ham, however, has been called out on several occasions to enhance Gourmandistani dishes, and we must say neither of us is above eating salty strings of the stuff while supposedly prepping it for use, so we’re given to getting out a bit “extra.” In addition to bean soup, some XO sauce and surreptitious snacking, Michelle also adapted a Linton Hopkins recipe for roasted sweet potato soup, swapping in butter-crisped ham for some all-to-rare (at least around here) duck cracklings.
We like this soup with its mellow sweet potato flavor, made even more delicious with crispy, smoky ham and grassy-sweet sorghum brown butter. Even without the additions it would probably be delicious. But, really, country ham makes it much better.
(adapted from this recipe from Linton Hopkins) Soup ingredients: Ham topping ingredients: Sorghum butter ingredients: Preheat oven to 400° F. Place the sweet potatoes on a baking sheet covered with aluminum foil, poke a few times with a fork and bake until tender, about an hour. Remove from oven, cut open with a sharp knife and set aside to cool. Heat butter and oil over medium low heat in a large pot or Dutch oven. Add onion, season with salt, and cook, stirring occasionally, until softened, 10 to 15 minutes. Then add garlic, thyme and bay leaf and cook for a bit more until garlic is softened. Remove potato flesh from skins and add to pot along with chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Fish out the bay leaf and discard. Purée soup with an immersion blender (or in batches in a regular blender). Add cream, milk, sour cream and sherry and stir to blend. Add pepper and, if needed, more salt. If soup is too thick, add some more chicken stock. Turn heat down to lowest setting (or, if preparing in advance, remove pot from heat.) Melt butter in a small skillet. Add ham and brown over medium to medium-high heat, tossing frequently until crispy. Remove ham to a small plate or bowl. Add remaining 4 tablespoons of butter to the skillet. Cook over medium heat until the butter is browned, about 5 to 6 minutes. Remove from the heat, and add the lemon juice, sorghum and parsley. To serve, reheat the soup, if necessary. Garnish each bowl of soup with a handful of ham slivers and about a tablespoon of sorghum butter.ROASTED SWEET POTATO SOUP WITH SORGHUM BUTTER AND COUNTRY HAM
Got your back on the guanciale, Steve.
Why am I not surprised?
Ham in delicious soup. It doesn’t get much better than this 🙂
🙂
Oh this looks fantastic. Looks like you don’t give me a choice. I have to try it 🙂
Thanks! I made a pumpkin soup this week and was disappointed with it in comparison to this (much sweeter) one.
Yum, this looks awesome! We’re having a massive country ham for Christmas so I’m bookmarking this for guaranteed leftovers (or if the family is exceedingly hungry, I might just squirrel a portion away for this soup regardless – it looks amazing). Merry Christmas you two!
Squirreling away some good ham is a wonderful idea! Hope you have a lovely Christmas as well. (I’m always trying to get my head around the fact that you have Christmas in summer!)
This looks and sounds really good. I have never cooked with sorghum, and it’s ubiquitous in southern Africa. I’d be interested to know how it tastes … and if you use it often. Thank you!
The sorghum syrup or molasses we have here in the South is very sweet, but it has a lovely grassy quality. We do use it a good bit. The most traditional thing is just to mix it with soft butter and put it on biscuits. But you can bake with it, much as the Brits do with golden syrup (though sorghum is much darker in color).
ha! I love guanciale…especially in pasta carbonara…especially in the winter. Ultimate comfort food. But I bet I’d love this soup even more, especially with crispy country ham as a garnish. Sounds like the best sub for duck cracklin’s ever.
Guanciale is ok. I just can’t ever think of much to use it with, other than carbonara. Ideas? The ham has been delicious. Steve was getting all sad about the fact that it’s almost gone. I had to remind him that we can buy another!
This sounds lovely, Michelle. I don’t know of which I am more jealous: your guanciale reserves or the duck crackling. 🙂
An embarrassment of riches. 😉
Ooh! I’ve got a bunch of yams. I might make this with them. Thanks for the idea, Michelle. It’s total soup weather here.
Y’all have really been having the weather, haven’t you? (I admit it: I’m a British tabloid addict. So I know.)
Excellent! I just bought my ham this morning for a mulled wine treatment. I don’t think it will last long 😉
Yum! Steve is upset that our ham is almost gone. But I keep reminding him: There’s no reason we can’t buy another!
Brilliant! This should become a new holiday/winter standard in the Bluegrass State.
Thanks, Rona! It does rather scream Kentucky, doesn’t it? Even if the idea came from a Georgia chef.
With apologies to Wilbur fans everywhere, I can’t think of anything that wouldn’t be improved by a bit of country ham.
Ain’t that the truth?
Beautiful and beautifully shot.
Thanks so much, Conor! It was the best soup I’ve had in a long while.
Beautiful dish. It looks so good. I love compound butter too. Lovey photos.
So sweet, Amanda! I have to admit, I’ve been trying to think of other things that butter mixture would be good on. Other than, well, just about anything. 🙂
or lovely photos…
Definitely craving a bowlful of soup right now after seeing this post.. your sweet potato soup looks SO delicious!
Thank you so much, Thalia!
That spiral on the soup is hypnotizing me. Or maybe I’m just giddy because the recipe calls for so many good things.
Ha, ha. Great comment!
This sounds like an especially flavorful soup with its delicious toppings.
Thanks so much, Karen.
I so like a bowl of that now 🙂
Me, too, to be honest!
Yes, the soup looks lovely, but as soon as I opened the page, my eyes jumped to that deliciously crispy ham. One big bowl of soup with extra ham, please!