Sweet-potato soup with poppy-seed twists

Posted by adm On September - 16 - 2011

How to cook Sweet-potato soup with poppy-seed twists


  • 2 little (approximately 600g) orange sweet potatoes (kumara), raw, delve 2cm pieces
  • 1 brown onion, cut into quarters
  • 125ml (1/2 cup) extra-light thickened emollient
  • 1/4 cup loosely packed fresh continental parsley leaves
  • 375ml (1 1/2 cups) skim milk
  • Saltiness & freshly ground black peppercorn
  • 1/2 rag (24 x 24cm) ready-rolled reduced-fat puff pastry, just thawed
  • 1 x 20g pkt poppy seeds

How to:

  • Preheat oven to 200°C. Line a baking tray with baking report. Cook sweet potato in a saucepan of boiling water for 8 transactions. Add onion and cook for a promote 2 minutes or until bid. Enfeeble.

  • Place the sweet-potato assortment, pick, parsley and half the milk in the bowl of a food processor and process until quiet. Return to pan and stir in the remaining milk. Taste and season with salt and peppercorn. Place over medium heat and simmer, stirring occasionally, for 3 minutes or until heated through.

  • Lag, cut pastry crossways into eighter 3cm-thick strips. Place poppy seeds on a scale. Twist pastry strips and roll in the poppy seeds. Place on tray and bake in oven for 10-12 minutes.

  • Ladle soup among serving bowls and serve with twists.

  • Cooking time:30 min.

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