Welcome to "Live from Oboe-Wan's Kitchen" recipes & cooking tips. I have been toying with this idea for a while now considering how much I love to cook and how happy I am to spread the joy. My husband & I both love to cook, whether we are following recipes from some of our favorite t.v. chefs or in our trusty cookbooks or creating our own dishes.

Apparently, you can't patent or copyright a recipe, but I whenever I can I will give credit when I do know (or remember) where the recipe came from.

**Please, if you ever try out one of these recipes, let me know!!

__________________________RCaedoInc.


Episode 1: Star Wars Soup

One of the very first blogs I ever wrote here at starwars.com featured a puke inducing meal at the -Wans' dinner table. Please reread the blog to refresh your memory!

The soup itself comes from Sarah Moulton Cooking Live on the Food Network. We actually took the recipe out of one of her cookbooks, but it is easily accessible on foodnetwork.com.

We attempted to get our son to just taste this very yummy soup by telling him a story, but now it has evolved into THE LEGEND OF STAR WARS SOUP.

Little Anakin Skywalker carves a japor snipet for his new friend, Padme. She is delighted by the trinket. After the battle on Naboo, she returns home. The Neberrie family chef notices the carvings on the snipet and claims he can read it. Sure enough, Anakin had carved an actual recipe into it. Here, all along Padme thought it said something romantic. The chef then proceeds to make the soup for the family and it becomes an instant classic. Obi-Wan, knowing that the snipet contained a recipe and not a love poem, swapped her japor for another piece which he carved with little pictures. She never knew... After her death, Obi-Wan felt guilty for having exchanged the japor snipet, so he gave it to Beru when he deposited Luke in her care. Once a week, Beru made sure she made the soup for Luke. She knew it would be the only connection Luke would ever have with his mother...



STAR WARS SOUP (sweet potato soup with buttered pecans)

For the soup:

3/4 cup finely chopped onion

1 cup finely chopped leek, washed well & drained

2 large garlic cloves, minced

3 large carrots, sliced thin (about 1 1/2 cups)

1 bay leaf

3 tablespoons unsalted butter

2 pounds (about 3 large) sweet potatoes: peeled, halved lengthwise, and sliced thin

1/2-pound baking potato, like russet: peeled, halved lengthwise, and sliced thin

5 cups vegetable broth plus additional for thinning the soup if desired

3/4 cup dry white wine

1 1/2 cups water

For the buttered pecans:
3/4 cup chopped pecans
2 tablespoons unsalted butter
Creme fraiche or sour cream, as an accompaniment

1) Make the soup: In a kettle cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, the baking potato, the 5 cups broth, wine, and water, simmer the mixture, covered, for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf.

2) With an immersion blender (wand blender) OR regular blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.

***The soup may be made 1 day in advance, kept covered and chilled, and reheated.

3) To make the buttered pecans: In a skillet cook the pecans in the butter with salt, to taste, over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.

Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.



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