Dutch ovens can be used to make a wide range of dishes, from roasts and whole chickens to breads and cobblers. They can be either enamel coated or seasoned cast iron; the latter is great for camping or any time you want to cook over fire. Enameled cast iron is excellent home cookware because it combines the superior heat retention of cast iron with a nonreactive, relatively nonstick, and rustproof enamel coating. Just don’t expose enamel-coated cast iron to temperatures above 500°F.
My enamel-coated Dutch oven, purchased for recipe testing for my first professional food photo shoot, has been with me for the last fifteen years and has probably cooked a hundred kinds of soups and stews. It is stained and chipped, but none the worse for wear.
One of the great joys of soup is its make-ahead ease—you can prepare it a couple of days in advance, then reheat and serve with a rustic loaf or crisp croutons when guests arrive. For this recipe, you could substitute liquid smoke for the smoked salt and paprika, but I prefer the gentle heat of paprika alongside the deep aroma of smoked salt. My favorite is Alderwood Smoked Sea Salt from Savory Spice Shop in Santa Fe.
Smoked Sweet Potato Soup
Ingredients
- 3 tablespoons butter, diced
- 1 large sweet onion (such as Vidalia), diced
- 2 leeks (whites only), sliced
- 1/4 cup brown sugar, firmly packed
- 2 tablespoons sherry vinegar
- 3 pounds sweet potatoes, peeled and diced
- 6 cups vegetable stock (preferably homemade)
- 1 teaspoon smoked paprika
- 1 teaspoon smoked sea salt
- 1 cup heavy cream
- Freshly ground pepper, to taste
Instructions
- Heat butter over medium heat in an enamel-coated cast-iron Dutch oven. Add onion and leeks; cook until softened, stirring frequently, for about 5 minutes. Add brown sugar and cook until bubbly. Stir in vinegar and cook for 2 minutes.
- Add sweet potatoes, stock, smoked paprika, and smoked sea salt. Bring to a boil over medium heat, then reduce to a simmer. Cook uncovered for 30 minutes. Add cream and simmer for an additional 10 minutes, or until sweet potatoes are very tender.
- Blend with an immersion blender, blender, or food processor. Season to taste with pepper and additional smoked sea salt.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
