An autumn windfall-part one

Yesterday our friend and neighbour, Jorge, dropped by with this bountiful harvest of seasonal organic vegetables. It was like receiving a box scheme delivery. "Let the battle begin" -the challenge of finding recipes to utilise the produce began.  Last night I started with some of the sweet potatoes and set about making a sweet potato and ginger soup. A starter item for the Casa Rosada guests who had booked in for dinner.

Sweet Potato and ginger soup
1kg sweet potato ( approx. 3 medium sized sweet potatoes)

1large onion

200g unsalted butter
thumb sized piece of fresh ginger finely chopped

1 litre of good quality vegetable stock ( marigold bouillon)

up to 700ml full fat milk

small bunch of coriander including stalks

salt and cayenne pepper

grating of nutmeg

Peel the potatoes and chop it into dice, halve the onion and slice thinly.
Take a heavy bottomed casserole large enough to hold all the ingredients and sweat the onion, coriander stalks and ginger in the butter, with a grating of nutmeg, for 10 minutes. Add seasoning, the sweet potato  and continue cooking for another 10 minutes. Turn up the heat and add the stock, bring to the boil, then simmer for 30 minutes or until the vegetables are soft. Remove from the heat, add some extra coriander, liquidise and pass through a fine meshed sieve. This liquid will need thinning with the milk. Add enough slowly until you obtain  your desired consistency. Be sure that you are not diluting the flavour too much. Serve garnished with a coriander sprig in each bowl.