Roasted Sweet Potato Soup Foam

My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.

Roasted sweet potato foam

Once the soup is done you add it to your whipping siphon and foam it into the bowl. The foaming processes helps lighten the soup and give it a more airy texture than is expected.

This sweet potato soup foam is also great as a hearty sauce on meats or vegetables. You can even use it as a dip at parties.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted sweet potato soup foam recipe you can check out the following.
Roasted sweet potato foam flat

If you like this recipe you can get it and more than 50 other recipes from my book Modernist Cooking Made Easy: The Whipping Siphon. The book covers the three main uses of the whipping siphon: foaming, carbonating, and infusing. It is all presented in an easy to understand format that anyone can follow.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Roasted Sweet Potato Soup Foam Recipe

  • Prep time: 15 Minutes
  • Total Time: 45 Minutes
  • Published: November 14, 2013
  • By Jason Logsdon
  • Tools Needed: Whipping siphon, CO2, Immersion Blender
Roasted sweet potato soup foam side

Roasted Sweet Potato Soup Ingredients

  • For the Sweet Potato Soup

  • 3 to 4 sweet potatoes, cut into a large dice
  • Canola oil
  • Salt and pepper
  • 200-400 grams chicken stock
  • 1? piece of ginger, peeled and chopped.
  • 10 grams molasses
  • 20 grams thyme leaves
  • 20 grams honey
  • 200 grams heavy cream
  • For the Garnish

  • Small marshmallows
  • Thyme leaves
  • Walnuts, finely chopped
  • Molasses

Roasted Sweet Potato Soup Instructions

For the Sweet Potato Soup

Preheat an oven to 232°C / 450°F.

Toss the sweet potato chunks with canola oil and salt and pepper. Spread out on a sheet pan and roast until the outsides have browned nicely, typically 20 to 30 minutes.

Place the roasted sweet potatoes into a pot with the chicken stock, ginger, molasses, and thyme. Cook until the sweet potatoes are very soft and the flavors have melded. Start with 200 grams of stock and add more as needed to keep it moist. Add the honey and cream then puree until very smooth using a blender. Strain through a chinois or cheese cloth if you want a finer texture.

Sweet potato foam siphon

For the Foam

Pour the sweet potato soup into your whipping siphon and charge. If desired, heat the whipper in hot water until it is warm.

Dispense the soup into soup bowls or cups. Top the soup with the marshmallows, thyme leaves, and walnuts then finish with a drizzle of molasses.

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All tags for this article: Dips, Foam, Party Foods, Potato, Recipe, Soup, Vegetable, Whipping Siphon, Whipping Siphon Foams

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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