Creamy Sweet Potato Thyme Soup
Ingredients
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Freshly ground black pepper
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2 heads garlic, broken into cloves
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4 tablespoons olive oil
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1 large onion, diced
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2 sticks celery, diced
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1 small red chilli, diced
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1.25kg sweet potatoes, peeled and diced
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2-3 sprigs lemon thyme
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1.2 litres chicken stock
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Salt
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285ml double cream
Method
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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.
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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.
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Remove the thyme, purée the soup in a liquidiser and transfer to a clean saucepan. Add the cream and adjust the seasoning. Reheat.
Comments
Glossary
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Bake
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Black pepper
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Boil
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Celery
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Chilli
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Cream
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Foil
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Fry
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Garlic
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How to Store, Prepare & Cook Sweet Potatoes | Waitrose
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Oil
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Onion
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Peel
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Preheat
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Purée
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Roast
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Salt
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Sauté
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Simmer
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Stock
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Thyme
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Toss
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Wrap
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This recipe was first published in March 2000.
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