Sweet Potato and Basil Cream Soup

Name: Sweet Potato and Basil Cream Soup
Yield: makes 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 boneless skinless chicken breast; 2 to 4 skin-on chicken wings; 1 teaspoon dried thyme; 1 bay leaf; 1 (2-inch) cinnamon stick; 1 habanero chile (optional); 1 large sweet potato, peeled, quartered, and cut into 1/4-inch dice; 1/2 large head green cabbage, very thinly sliced; 1/4 cup unsweetened coconut milk; 1 banana, peeled, halved lengthwise, and cut into 1/4-inch-thick slices; 4 large basil leaves, thinly sliced

November 7, 2012

A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.

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