Sweet Potato Soup with Lobster & Orange Creme Fraiche

Day 6 of 30 Soups in 30 Days...

I hardly ever use recipes I find on the internet, but this is one rare exception.

The photo is from 2014 New Year's eve, but I used it only because the photo from our last winter camping trip is much too dark (and to be honest, nothing looks good in a cardboard bowl anyway). This soup travels well, and you can cook the lobster on-site or ahead of time, whichever works out best for you.

from www.epicurious.com

Serves 6

Ingredients:
1 cup whipping cream
1/2 cup sour cream
3 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated orange peel
10 tablespoons (1 1/4 sticks) butter
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tablespoon golden brown sugar
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
10 cups (or more) canned low-salt chicken broth
1 1/3 cups orange juice
3 1-pound cooked lobster tails
2 tablespoons chopped fresh parsley

Instructions:

• Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
• Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes. 
• Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes. 
• Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.) 
• Remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute. 
• Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley.