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Creamy Sweet Potato Thyme Soup
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Creamy Sweet Potato Thyme Soup
Serves: 6
Ingredients
- Freshly ground black pepper
- 2 heads garlic, broken into cloves
- 4 tablespoons olive oil
- 1 large onion, diced
- 2 sticks celery, diced
- 1 small red chilli, diced
- 1.25kg sweet potatoes, peeled and diced
- 2-3 sprigs lemon thyme
- 1.2 litres chicken stock
- Salt
- 285ml double cream
Method
- Preheat the oven to 170°C/gas 3. Cut the base from each garlic clove, toss them all in 1 tablespoon of oil and loosely wrap in foil. Bake for an hour until soft. Leave to cool then squeeze the soft garlic from its skin. Set aside.
- Meanwhile, gently fry the onion, celery and chilli until soft. Add the potato and sauté for 10-15 minutes. Add the roasted garlic, thyme and stock. Bring to the boil, season and simmer gently for 25 minutes.
- Remove the thyme, purée the soup in a liquidiser and transfer to a clean saucepan. Add the cream and adjust the seasoning. Reheat.
Comments
This recipe was first published in March 2000.
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