Cream of sweet potato soup and gingerbread crisps
Cream of sweet potato soup and gingerbread crisps
500g of sweet potatoes, 1l of vegetable broth, 1 onion, 1 of olive oil, 15cl of liquid cream, 2 slices of good gingerbread, icing sugar, salt and pepper mill.
Preheat your oven to 180 °.
Peel onion and sweet potatoes. Mince the onion and cut the potatoes into cubes. Heat the oil in a saucepan and put the onion to brown. Add the cubes of potatoes, salt, pepper and mix. When the whole is golden, pour the broth very hot. Cook over medium heat for about 30 minutes.
Meanwhile, finely slice the slices of gingerbread in 2. Put them on a parchment paper on a plate, sprinkle with icing sugar and bake them in the oven for about 15 minutes. Watch the cooking, they must be well gilded on each side.
When the potatoes are cooked, drain them and mix them finely by gradually adding the cooking broth until the desired consistency. Add the cream and boil again. Rectify the seasoning and serve the velouté hot and topped with a slice of gingerbread
Steps :
1 ° Cut the sweet potato.
2 ° Add sweet potato with onion already browned, broth + cream. Cook...
3 ° Mixing soup and serving
