Lunchbreak: Sweet Potato and Fig Chowder with Brie Bubbles, prepared by chef Domenic Chiaromonte

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Chef Domenic Chiaromonte

t2 resto-lounge
177 Whitmore Road
Woodbridge Ontario Canada

Sweet Potato and Fig Chowder with Brie Bubbles
Makes 4 servings

Sweet Potato and Fig Chowder

3 Tbs butter
1 lb sweet potatoes peeled, coarsely chopped
1 cup Yukon gold potatoes, peeled, coarsely chopped
1 cup red onion, coarsely chopped
1/2 cup diced leeks
1/4 cup diced dry figs
1 tsp minced garlic
1/2 cup mirin
3 cups of chicken stock
salt to preference

In a heavy set stock pot, on medium heat, add butter. Once butter melts, add onions, leeks, figs and garlic. Allow to sauté to translucent. Once onions are tender, add sweet potato, and potato. Cook until potatoes become a little tender. Pour in stock and mirin. Allow to boil, then reduce to low heat or simme. Cook until potatoes and are very tender. Puree with an immersion blender until very smooth. strain in to make smooth. Keep warm.

Brie Bubbles

1/2 cup of brie
1 cup milk
pinch salt

Arrange a double boiler. Place brie cheese and milk in top bowl. Allow cheese to melt in milk. Once cheese is completely melted, strain. Blend with hand blender until well incorporated. Lift hand held blender to surface of mixture on a 30 angle to form suds and bubbles. Once bubbles form wait about 2 minutes for bubbles to settle. Scoop bubbles with a spoon.

Heat up soup. Place in bubble bath tub dish. Top with Brie bubbles

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