HECO

Classic soup takes
a sweet twist

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This dish was prepared by Daniel Bobo of Kamuela Provision Company at the Hilton Waikoloa Village on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Sweet Potato Vichysoisse with Skewered Prawn

1/4 cup butter
3 tablespoons chopped shallots
1-1/2 tablespoons minced garlic
1/2 tablespoon minced fresh thyme
1/2 teaspoon ground red pepper
1/2 tablespoon Madras curry powder
5 pounds yams or sweet potatoes, pared and chopped
1/2 cup Chablis wine
1/2 cup dry sherry
1/4 cup lemon juice
1/4 cup chicken stock
2 quarts water
1 quart heavy cream
Salt and pepper to taste
10 medium-sized prawns, shelled, cleaned and butterflied
10 lemongrass stalks
1/4 cup satay sauce (available in Asian grocery stores)

Combine butter, shallots, garlic, thyme, red pepper and curry powder in a large pot; sauté until shallots are translucent, 2 to 3 minutes. Add yams; mix well. Add Chablis, sherry and lemon juice; cook on high heat 4 to 5 minutes. Add chicken stock and water; bring to a boil, lower heat and simmer until yams are soft.

Add cream and simmer 5 more minutes. Use an immersion blender to purée the soup until smooth and velvety. Or, purée soup in batches using a blender or food processor. Season with salt and pepper; chill.

To prepare prawns: Marinate in satay sauce 30 minutes. Skewer onto lemongrass stalks. Sauté in a skillet until pink.

To serve: Pour chilled soup into bowls and garnish with skewered prawns. Serves 10.

Nutritional information unavailable.

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