Seems like over time I’ve developed a liking for cream soups. Seems like. Well, what is not to like to a warming, filling soup? And you can make soup out of almost anything. I dare someone giving me a vegetable I cannot turn into a soup of some sort (and I can easily dare ’cause nobody will comment this post, so I’m pretty on the safe side – goingoffonaredherringagain). So, how did I get to sweet potatoes? Well, as I went to another supermarket near home (a bigger one though) I saw piles and piles of sweet potatoes, and there it came to me again: this unstoppable urge to reduce the pile and bring some of those potatoes home with me.
- sweet potato
- vegetable stock
- crème fraîche
- peel and cut the sweet potato into small cubes and put in a pot with some vegetable stock;
- cook until tender and blizz in the blender, adding a little bit of cream (who’s on a diet can leave the cream);
- add a teaspoon of crème fraîche while serving and sprinkle with maldon salt and fresh milled pepper.