A bowl of sweet potato soup, simmered into an extraordinary warmth of frontline cooking
Editor's note: "Cooking at the Front Line" is an unusual cooking team. Beyond their regular work, they support the Shilin Wang family's protest through guerrilla-style food preparation. They see everyday life as a battlefront, a line of struggle to reclaim the environment and the right to live:
"Supermarkets have replaced orchards, convenience stores have replaced the government. Day after day of dull, tedious work smooths away the differences between you and me. We are like machines, with no right to refuse to operate, until the moment we fall, discarded like spare parts. Loans strip away all dreams and desires, all for the sake of a few ping of muddy land and a building that might let us turn our fortunes around, so that we can freely masturbate at the world through a screen and wait for housing prices to rise......
If you find all of this utterly absurd, then please step onto the front line with us. Reclaim the environment and the right to live that belong to us."
Below is the "Extra Rich Sweet Potato Soup" made by "Cooking at the Front Line" using the "extra sweet potatoes" provided by the Taiwan Rural Front. It is sweet potato season right now, so let's cook together!
Ingredients:
- A suitable amount of olive oil or butter
- 1 kg sweet potato, 1 onion
- 3000 c.c. water
- 300 c.c. fresh cream
- A suitable amount of bread that you love to eat
Method:
- Peel the sweet potato and cut into small pieces
- Dice the onion
- Saute the onion in olive oil until dry, then add the sweet potato and stir-fry
- Gradually add water until it covers the ingredients, bring to a boil, then turn to low heat
- Simmer all the ingredients for about 30 minutes, then remove from heat and let cool
- Blend the cooled sweet potato soup base in a blender until smooth, then reheat
- Add fresh cream and salt to taste (add the salt one spoonful at a time, so as not to cause irreversible regret)
Once the soup is ready, serve it with your favorite bread