Sweet Potato Soup2014-11-28
- Servings : 8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Keep warm with this creamy soup that is easy to make and full of flavour.
- 3 tbsp butter
- 3 tbsps Olive Oil
- 4 onions, finely chopped
- 2 to 3 cloves garlic, crushed
- Salt and Black Pepper Grinders
- 900g sweet potatoes, peeled, trimmed and cut into 3cm cubes
- 6 cups Chicken Stock
- 1⁄2 cup cream, at room temperature
- 2 tbsps maple syrup to taste
- 8 slices bread, stale
- 1⁄4 cup butter, melted
- 2 tsps garlic salt
In a large stockpot, melt the butter and oil together over medium-high heat. Add the onions and garlic. Season with Salt and Black Pepper Grinders and cook until soft, about 3 to 4 minutes.
Add the sweet potatoes and Ina Paarman’s Chicken Stock. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are tender, about 20 to 25 minutes. Turn off the heat.
Blend the mixture until smooth and thick. Whisk in the cream and syrup (optional) until smooth. Season with Salt and Black Pepper Grinders, to taste. Keep the soup warm over low heat until ready to serve.
Preheat oven to 180°C and make the croutons. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet. Bake at 180°C for 15 minutes or until browned. Let cool. Serve with soup and garnish with parsley.