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Mushroom & Sweet Potato Soup with a Poached Egg

5 | 3 reviews
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4

Equipment

Ingredients

  • 2 (1 lb 12 oz) sweet potatoes
  • 1 (10 oz) white or yellow onion
  • 4 sprigs rosemary
  • 8-10 sage leaves
  • 2 cups (4 oz) oyster mushrooms
  • 5 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1/2 teaspoon Calabrian chili paste
  • Diamond Crystal kosher salt
  • 1 teaspoon Better than Bouillon vegetable base dissolved in 4 cups of water, or 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut cream
  • 5 ounces kale, lacinato or curly, ribs removed
  • 4 eggs

Instructions 

  1. Start with your mise: Pierce one sweet potato with a knife and microwave it for 8-10 minutes, or until soft. While that’s microwaving, chop the other sweet potato into 1-inch pieces. Dice the yellow onion, finely chop the leaves from 4 sprigs of rosemary, and 8-10 sage leaves. Peel 4 ounces of oyster mushrooms into thin strips and grate 5 garlic cloves.
  2. By now the first sweet potato should be cooked, so peel it and gently mash it up.
  3. Place a 7-quart Dutch oven over medium heat and add 1/4 cup olive oil.
  4. Fry the mushrooms for 5 minutes, stirring until dark brown and crisp. Remove from the pot and set aside.
  5. To the pot, add 2 tablespoons of butter, the onion, rosemary, and sage, and cook for 6-7 minutes. Add the garlic and 1/2 teaspoon of calabrian chili paste. Cook for a minute or so before stirring in the diced sweet potato and the sweet potato mash. Season with salt.
  6. Whisk together 4 cups of water with 1 teaspoon Better than Bouillon vegetable base and pour this in. Simmer for 20 minutes, until the diced sweet potato is very soft.
  7. Add 1/2 cup of heavy cream and mix, continuing to let the soup simmer while you wash and tear up 5 ounces of kale leaves. Add the kale leaves in, cover and leave this over low heat while you poach four eggs.
  8. To poach the eggs, bring a medium pot of water to simmer. Crack each egg into a small sieve if you have one, then gently drop them into the simmering water. They should be set in about 2-3 minutes, scoop them out into a bowl and set aside.
  9. To serve, scoop the sweet potato soup into four bowls, top each with crispy mushrooms and an egg and enjoy!
Serving: 1 bowlCalories: 459kcalCarbohydrates: 26gProtein: 11gFat: 36g