Sweet potato and garlic soup

Posted by adm On February - 2 - 2012

How to cook Sweet potato and garlic soup


  • 2 garlic bulbs, unpeeled, cloves disjointed
  • 1 1/2 tablespoons olive oil
  • 2 medium brown onions, finely sliced
  • 1kg orange sweet tater, raw, sliced
  • 600g sebago potatoes, raw, sliced
  • 4 cups chicken strain
  • 3/4 cup pure bat
  • Pure cream and herbed toasts, to answer

How to:

  • Place garlic on a baking tray lined with baking composition. Drizzle with half the oil. Bake for 12 to 15 minutes or until bid. Set aside until cool enough to cover. Squeeze garlic from skins. Discard skins.

  • Heat remaining oil in a saucepan over medium-high warmth. Cook onion, stirring, for 5 minutes or until dull. Add sweet tater, potato and strain. Bring to the churn. Reduce heat to metier. Simmer for 15 minutes or until potatoes are bid. Remove from warmth. Add ail. Process until tranquil.

  • Return soup to pan over medium hotness. Stir in drub. Falsify, stirring, for 2 minutes or until heated through, adding water if requisite. Season with pepper. Serve with drub and toasts (see related recipe).

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