Sweet Potato Soup
6 servings
45 minutes
Sweet potato puree soup is an elegant and refined dish of European cuisine, where the delicate sweetness of sweet potatoes harmonizes with the rich flavor of cream and the aroma of spices. This soup draws inspiration from traditional creamy soup recipes popular in France and Italy. Its texture is velvety and silky, while the taste is rich and layered, with light nutty notes highlighted by cumin and coriander. Serving it with sour cream adds a slight tanginess, making the flavor even deeper. It is ideal for cold evenings when you want to warm up with something cozy and nourishing but also works as an exquisite appetizer at a dinner party.
1
Prepare all the ingredients.
2
Slice the leek into half-rings.
- Leek: 100 g
3
Chop the garlic.
- Garlic: 5 g
4
Peel and cut the sweet potato randomly. Do the same with the potato.
- Sweet potato: 500 g
- Potato: 150 g
5
In a saucepan, heat olive and butter and sauté the leek until soft.
- Olive oil: 20 ml
- Butter: 20 g
6
Add garlic and continue cooking for 30 seconds.
- Garlic: 5 g
7
Then add sweet potato, potato, and broth. Bring to a boil and simmer until the vegetables are tender.
- Sweet potato: 500 g
- Potato: 150 g
- Vegetable broth: 1 l
8
Blend the soup with cream until smooth and homogeneous.
- Cream 33%: 100 ml
9
Add salt and spices to taste.
- Ground cumin (zira): to taste
- Ground coriander: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Serve the ready sweet potato puree soup with sour cream.
- Sour cream: to taste