Local culinary talent Chef Richard Papier will be heating up the shop on Tuesday with his take on Thanksgiving classics for our monthly tapas night. He'll deliver 5 freshly prepared tapas items that I'll be pairing with my favorite wines for your Thanksgiving meal. One of the courses will feature his deliciously spicy Sweet Potato and Chorizo Soup that I'll be pairing with the Sineann Pinot Gris from Oregon and I've convinced chef to give us the recipe!
* 3 to 4 medium sweet potato (about 2 1/4 pounds)
* 1 medium onion, chopped (about 1 cup)
* 3 tablespoons unsalted butter
* 3 cups chicken
* 1-2 cups water, as needed
* salt and pepper to taste
* 8 oz Mexican chorizo
-Preheat oven to 400 degrees
-Oil, salt and pepper sweet potatoes and place on a sheet pan . Bake in the oven for 40-45 minutes or until very tender, on 400 degrees. Set aside to cool. When the sweet potato is completely cool, scoop the flesh from the skin.
-While the sweet potato is baking, cook the onion and the chorizo in a saucepan, over moderately low heat, for 5 to 10 minutes or until the onion is softened, and the chorizo is fully cooked.
- Add the broth and simmer the mixture for 10 minutes, covered. Add the sweet potato pulp to the sauce pan and blend.
-Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste.
-Return the soup to the sauce pan and cook over moderate heat until it is hot.