A solar eclipse is an exciting and terrifying thing. I tend to tune out when scientists explain exactly what is going on in the heavens, but as I understand things, the moon is essentially eating the sun.
In many cultures a solar eclipse is a portent of danger, a bad omen, a sign that the gods are angry. It’s a great opportunity for the superstitious or needy to make the happenings in the celestial realm all about them.
I am neither romantic nor superstitious. When I look up at the stars I feel thankful that I will never have to travel into space. Just the word ‘space’ makes the great dark void sound terribly dull and I would definitely be frightened to go to the moon in all its barren, rocky glory. I admire astronauts for their resilience and ability to find it interesting to observe ants and carry out science experiments in zero gravity, but feel no urge to join them on their mission. Although I would love to see the earth from space, I think it would make me feel sad and detached, rather than give me a beautiful sense of objectivity. Oh look -I just made space all about me! Well no one is perfect.
Two days before the eclipse and the vernal equinox and the oversized moon, an ominous event occurred: Colin our beautiful, enormous and sweet-natured rabbit tunnelled out of his run and disappeared. I have fought for the preservation of Colin’s male reproductive equipment for the six months we have had him, but cursed myself for it, when clearly he had burrowed out of our garden in search of a lady friend.
Twenty four hours after running away, Colin returned, slightly quieter than normal, quite grubby and very keen to be cuddled. I have no idea what he got up to. I am imagining a rabbit version of Ferris Bueller’s Day Off. Anyway Colin’s escape was both our eclipse drama, and miracle.
In celebration of Colin’s return, I made a soup from sweet potatoes. I find sweet potatoes slightly irritating, as dull, health-obsessed people claim they are better for you, than real potatoes. Well they are not. Proper potatoes are one of the finest foodstuffs on earth, and I am furious with the government and Mr Atkins and other carb-dodgers for shunning them. I tend to avoid sweet potatoes out of loyalty to the proper, pale, non-squishy variety.
I have had to change my attitude towards sweet potatoes after interviewing a chef who had made the most magnificent sweet potato dish I have ever eaten. Roasted in the oven and layered with a dressing of yuzu, queso fresco, crunchy jalapenos and thin crispy slices of radish, the sweet potato had transformed from sickly mush to delicious squish. I ate an entire one and disloyal as it may sound, found it to be far more delicious than a baked ‘normal’ potato. The combination of heat from the chillies and acidity from the yuzu lifted the sweetness and richness of the potato. It was (forgive me) heavenly.
I decided to steal my chef friend’s idea and create a soup using that combination of spice, acidity and sweetness. Sweet potato soups can be rather rich and sweet. I usually struggle to finish the bowl as my mouth just gets clogged and bored by the flavour. This soup starts spicy, becomes sweet then ends on a delightfully wicked sour note, (which sounds horrid, but actually leaves the palate ready for the next spoonful). Exactly how soup should be. When I photographed the soup, it looked just like the solar eclipse we had on Friday. Definitely a good omen.
Solar Eclipse Soup
6 smallish sweet potatoes
1/2 onion finely chopped
1 heaped teaspoon dried chilli flakes
3 cloves garlic
2 tbsps yuzu dressing (available in the ‘fancy’ section of supermarkets -I got mine from a medium sized Sainsbury’s)
A little rice wine/white wine
really good olive oil
sea salt and pepper
Roast the potatoes in the oven at 160 degrees until soft when palpated. Cut the end of each potato and squeeze, (like squeezing a huge zit) until all the orange flesh comes out (you can also peel them -but this is more fun) into a bowl. Break the potato flesh up with a fork so it is relatively smooth .
Put some very good quality olive oil into a saucepan and gently fry the onion until translucent. Add the garlic and stir for a minute or two followed by the chilli. Now add the sweet potato together with a dash of rice wine (or white wine), cook for a few seconds, then add about a mugful of boiling water, cover and simmer. After about ten minutes check that the onions are completely cooked through. If so, season and check. Add the yuzu, tasting until there is a perfect balance of sweet and sour. Blitz the soup in a blender, adding more water and a little more yuzu if required. The warming/refreshing balance makes this the perfect Spring soup!
hongkonggourmet 