The Sweet Potato Soup

Name: The Sweet Potato Soup
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tbsp extra virgin olive oil; 30 g / 2 tbsp unsalted butter ( - or more oil); 2 onions (, diced); 2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1)); 2 g arlic cloves (, chopped); 1 kg / 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks); 1 tbsp cumin powder; 1.25 litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2)); 1.5 tsp cooking / kosher salt; 1 tsp black pepper; 1/3 cup cream ((any type) or an extra knob of butter); Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream); Something crunchy - flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Recipe video above. A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy - croutons, nuts, crispy shallots. I used pistachios and flatbread ribbon

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang ⭐ 5.0 (35) 👁️ 9 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

6 porsi

2 tbsp extra virgin olive oil
30 g / 2 tbsp unsalted butter ( - or more oil)
2 onions (, diced)
2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1))
2 g arlic cloves (, chopped)
1 kg / 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks)
1 tbsp cumin powder
1.25 litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2))
1.5 tsp cooking / kosher salt
1 tsp black pepper
1/3 cup cream ((any type) or an extra knob of butter)
Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream)
Something crunchy - flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Langkah-langkah

Sauté aromatics - Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
Simmer 20 minutes - Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).