At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, “do you have a copy lying in your galley?” Or, what about that savoury solstice pie with prunes and red wine? The details are often vague, but thanks to those who have kept archives of Harrowsmith’s legacy and former Food Editor Darlene King’s magic in the kitchen, we have been able to unearth a few for you. If you’ve been fondly remembering a casserole or treasured jam recipe from issues past, we suggest posting your Lost and Found ad on our Facebook page. Or, email [email protected] with the recipe that you’ve been craving. We’ll get our secret team of Nancy Drew detectives on the case!
This week’s lost and miraculously found: Sweet Potato & Corn Bisque.
4 tbsp vegetable oil, divided (60ml)
2 lbs sweet potatoes, peeled and diced into 1" (2-5cm) pieces (900g)
salt and pepper to taste
3 tbsp butter (45ml)
1 onion diced
1 stalk celery diced
1 carrot, peeled and diced
1 clove garlic crushed
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 cups chicken stock
1 14oz (398ml) can coconut milk
3 cups fresh or frozen corn
Option: Garnish with fresh coriander sprig
Pre-heat the oven to 375F (190C)
Lightly oil a roasting pan
Pour 2 tbsp of the vegetable oil into a large bowl. Toss in the sweet potatoes and season with salt and pepper. Transfer to a baking sheet and bake until tender, approximately 30 minutes. Remove from the oven.
Meanwhile, heat the remaining 2 tbsp of vegetable oil in a large pot over medium-high heat. Add the butter and when it bubbles, add the onion, celery, and carrot. Cook until the onion is translucent, approximately 3 minutes. Add the garlic, curry powder, coriander, cumin and cinnamon and cook for 30 seconds.
Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for 30 minutes. Add the cooked sweet potato and corn and continue to cook for 10 minutes longer or until corn is tender.
Remove from the heat and puree half the soup in a food processor, return to the pot heat through and serve. Garnish with a coriander sprig if desired.