Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
4 cups sliced leeks, the white part 4 cups sweet potatoes or yams ( 1 1/2 pounds), peeled and roughly chopped6 to 7 cups waterKosher salt and freshly ground black pepperIce cubes1 cup crème fraiche, divided2 tablespoons milk, if needed1 tablespoon minced chives2 teaspoons chipotle en adobo1 ½ tablespoons tomato paste
Place the leeks, potatoes, water and 1 teaspoon salt in a soup pot and bring to a boil over high heat. Reduce to medium low and simmer until the vegetables are tender, 20 to 25 minutes. Let the soup cool completely. Puree the soup in batches in a blender until very smooth. If the soup is too thick, add ice cubes to the soup, a couple at a time, and continue to puree until the ice is melted and the soup is the consistency of very thick heavy cream. Season with salt and pepper. Add half of the crème fraiche and whisk to combine. Strain through a fine mesh strainer and place in the refrigerator until well chilled. For the crema garnish, place the remaining 1/2 cup crème fraiche in a small bowl. Add the chipotle, 1 teaspoon at a time, until you get to the desired spiciness. Add the tomato paste and whisk together. Season with salt. If the crema is too thick, add water or milk, one tablespoon at a time, until you get to a pourable consistency. To serve, ladle the chilled soup into bowls and drizzle the chipotle crema onto the top.
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