Soup is my favorite thing to make.
If I could have been a professional soup maker instead of a professional baker… this blog would have been called something.. well, you know.
I love making soup.
I just stand in front of the stove and stir. And stir. And stir. And completely space out. Stir again. Think some thoughts. Stir. Taste. Stir.
It’s the best. It’s like taking too long a shower and accidentally washing you hair three and a half times.
Soup is best with biscuits. Really.. I’ll find any excuse to put a biscuit in my face.
These biscuits are made with both butter and goat cheese. Goat cheese!! In the dang biscuit!
The result is a tender, slightly tangy, dream boat biscuit situation.
These are the best drop biscuits to ever happen, anywhere… ever.
They’re so easy. Make them. You’ll understand.
Let me tell you about this soup.
It’s called Curried Sweet Potato Soup, but it’s not really curry-y. It’s packed with some really lovely flavors: coriander, cumin and ginger… and of course loads of sweet potato. Goat cheese crumbles on top really balance out the whole bowl.
This soup and biscuit combination is absolutely one of my favorite fall discoveries. It’s so warm, flavorful and delicious. Please make it happen in your kitchen.
Curried Sweet Potato Soup
from The Essential New York Times Cookbook
serves 6 to 8
1 1/2 tablespoons olive oil
1 cup coarsely chopped onions
1 large clove garlic, coarsely chopped
1 tablespoon chopped ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon crushed red pepper flakes
2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
6 cups chicken broth, or slightly more as needed.
salt and pepper to taste
6 to 8 teaspoons goat cheese
Heat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil.
Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.
Puree the soup, in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.
Ladle into bowls and crumble goat cheese on top.
Goat Cheese Drop Biscuits
makes about 9 biscuits
adapted slightly from Art Smith’s Table Fifty-Two
2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
1 tablespoon unsalted butter, for the pan
2 tablespoon unsalted butter, melted to top the biscuits
4 tablespoons (2 ounces) goat cheese, crumbled
1 cup buttermilk
Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat as well.
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. I used a big scooper to do the job. The biscuits will touch when baked… that’s ok.
Brush with melted butter.
Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Abigail @ Good to Think and Eat
I use my cast-iron skillet for just about everything but have never even considered using it for biscuits. Thanks for the inspiration. What other creative uses do you have for your skillet? Seriously, it’s one of my top five favorite possessions of all time.
Ami @ beyondpeasandcarrots
I just happen to have some sweet potatoes that need using up! I <3 soup.
Jessica @ How Sweet It Is
I’m all over these goat cheese biscuits!
Kelly
My favourite soup is a sweet potato soup (with coconutmilk and some lime juice/zest) and I absolutely love goat cheese! I’ve never tried the combination though… so I can’t wait to make these recipes! Thanks Joy!
Lauren at KeepItSweet
i want this for dinner tonight
Savage Salvage Steph
Yum! Those biscuits are now on my to-do list this weekend. Thank you! Silvia, I think what we call sweet potatoes here in the states, are often called “yams” elsewhere. Hope that helps :)
Wei-Wei
Joy Makes Soup.
Not as catchy as Joy the Baker. But I think I’d love your blog either way.
Silvia
I’m feeling rather embarassed here, in the photos I think I see pumpkin pieces, here sweet potatoes (or american potatoes as they are ususally called) are starch white… but never mind, vegetables are different in different countries, maybe I could try pumpkin instead? Keep on bringing the soups, I love them!
Jennie-Mae
Silvia,
I believe they are yams. Like you sweet potatoes here are white. Yams are orange, similar in colour to pumpkin. They can usually be interchanged in recipes. Although pumpkin could probably work as well.
joythebaker
“Like you sweet potatoes here are white” !? Really!?
Sweet Potatoes and yams are totally interchangeable in my brain. And Sweet Potato Soup sounds better than Yam Soup.
Jen R.
Silvia, you might know them as yams! :)
Silvia
Thanks everybody for answering, now I sorry I am going to disappoint you all: yams are not on sale in Italy, so the choice is between sweet potatoes (which are really really sweet) and pumpkin (not so sweet).
Thanks again to you all!
joythebaker
go with the pumpkin!
Deleria
Well that’s dinner sorted for tonight! What you call biscuits, we call scones over here in the UK, but you probably already know that.
gizelle marie
goat cheese is arguably my favorite cheese. don’t tell the other cheeses.
if i don’t have a cast iron skillet what would you recommend? uncovered dutch oven maybe?
homegrown countrygirl
gizelle marie,
Ha! You made me laugh! Then I popped over to your blog… Sweet! Nice Blog!!!
Michelle
Gizelle, thank you!! I don’t have a cast iron skillet either but do have a le creuset!! Never would have thought of it… still waiting for the coffee to clear my cobwebs…. I am making these to go with my soup on Halloween!!
Monica
I also don’t have a cast iron skillet, and also don’t have a dutch oven… I know it is sad, but when your kitchen is only a few feet wide, minimal pans are necessary. Anyone have ideas of a good substitute? Could a use a 9 inch metal pan on top of a cookie sheet? (Don’t tease me – I am trying to be creative!) These look so divine!
The Boob Nazi
Your blog provides me with so much joy! (I think your blog is aptly named….)
Meg
Those biscuits look divine…. yumyum
Adrianna from A Cozy Kitchen
goat cheese biscuits!! goat cheese and i have a really intense relationship. i love it! and then i become allergic! i literally can’t stop sneezing when i eat it. soooo weird…and sad.
Chess
“Soup-er Joy”? :-)
Sounds DEE-lish!
Shauna
I came up with the exact same blog name before I scrolled down to the comments. I think it’s a definite winner! :)
Matthew
I was going to say the same thing. :D
Jacqueline
Your blog is like a breathe of fresh air. I fumbled upon it awhile ago and have been hooked ever since. Your recipes are yummy, and most of all, heavens to betsy you make me laugh – like in a pee my pants sort of way!! I like to think that if you lived in small town Canada like me, we’d be friends. Just sayin. Keep doin’ what your doin’ because it’s super fab!