We love sweet potatoes, and we think they deserve a place at the table even when it’s not Thanksgiving, so we created this deceptively simple soup. Flavored with ginger and star anise and topped with a dollop of seasoned sour cream, it’s certain to fill (and warm) you up.
Game plan: To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and then grate the yellow interior on a fine grater, such as a Microplane zester.
Beverage pairing: Here’s a big soup with a mouth-filling, creamy texture and lots of exotic spice that cries out for German Riesling. Many Rieslings would be a bit light-bodied for this, so go for one of the biggest you can find, from the Rheingau. Specifically, hunt down the 2006 Dragonstone Riesling from Leitz, which is medium- to full-bodied and rife with citrus and spice and a good dose of acidity.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...