When come the stormy days, there is nothing more comforting than a bowl of soup. In the South of France, the old folks used to add a small glass of red wine in their soup. It was called “faire chabrot”… Let’s do it with whisky!
1 liter chicken stock
1 big sweet potato (500 g)
1/2 tsp sechouan pepper
2 corns of long pepper corn
1 pinch of chilli
the grated zest of a lime and the juice of half a lime
200 ml single cream
50 ml single malt
100 g flaked almonds or pine nuts
1 tbsp chopped parsley
- Put the spices in a muslin. Peel the sweet potato, cut it in big chunks and cook it in the chicken broth with the spices and the lime zest. Let simmer for 30 min. Take the muslin out and blend until you get a creamy texture.
- Add the lime juice and half of the single cream. Check the seasoning.
- Gently toast the almonds (or pine nuts) in a dry frying-pan. Whip the rest of the cream and slowly add the whisky.
- Divide the cream of sweet potato into 6 plates. Add a scoop of whipped cream. Sprinkle with the almonds and chopped parsley.
Serve toasted brioche with a “beurre manié” (butter mixed with chopped herbs and a dash of whisky)
This delicate and tasty soup is the perfect companion for what I call “whispering whiskies”. Smooth and creamy malts which display subtle floral and fruity notes. The aromatic profile is revealed by light touches, a little like a watercolour painting. A young whisky, matured in bourbon casks or refill hogsheads, will show such a character. Whispering but far from being bland! I am thinking of single malts such as Arran, Glencadam, Auchentoshan, Glenmorangie. Enjoy!