Sweet potato soup with cheese & thyme toast

Posted by adm On January - 22 - 2012

How to cook Sweet potato soup with cheese & thyme toast


  • 700g sweet spud (kumara), raw, shredded
  • 500g Desiree potatoes, raw, shredded (see billet)
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, quartered
  • 2 chicken stock cubes, crumbled
  • 1L (4 cups) h2o
  • 4 thick slices sourdough cabbage
  • 70g (2/3 cup) grated pizza cheeseflower
  • 3 tsp fresh thyme leaves
  • 125ml (1/2 cup) pouring pick

How to:

  • Place the sweet tater, spud, onion, ail, stock cubes and water in a large saucepan. Bring to a simmer over medium-high oestrus. Reduce heat to low and fix, covered, for 30 minutes or until the vegetables are subdued. Set aside for 10 minutes to cool somewhat.

  • Process half the potato mixture in a food processor until smoothen. Transfer to a prominent, clean saucepan. Repeat with the remaining potato assortment. Bring the soup to a simmer over medium passion.

  • Lag, preheat grill on highschool. Place the bread on a baking tray and cook under grill for 1-2 minutes or until lucky. Turn the bread and top with the cheese and thyme. Cook under grill for 2 minutes or until the cheese melts.

  • Divide the soup among serving bowls. Drizzle over the cream and serve with the toast.

  • If unavailable, use Red Rascal or Ruby Lou potatoes.

  • Cooking time:35 min.

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