French Cuisine
♥Monday, May 02, 2011

Today's Menu is Creamy Sweet Potato Soup !

Equipment needed for this dish is:

chopping board,


4 small bowls,

1 big bowl,

2 cup,

1 big jug,

1 small knife,

1 pot,

1 spoon,

1 hand blender,

1 tea spoon,



2 sweet potatoes

2 cups of pumpkin

2 carrots

1 celery root

1 large chopped onion

3 sliced cloves of Garlic

Chicken stock

Some fresh thyme

1/2 a cup of rose wine.

1/2 a cup of cream (15% fat)

1/2 tsp of nutmeg

Salt and pepper to taste

2 tbsp of oil olive


Peel the sweet potatoes, the carrots and the pumpkin, and sliced into large cubes.

Fry the onion in a pot with some olive oil until it gets yellow.

Add the garlic and the celery root, and keep frying for a 1 minute.

Add the carrots, the sweet potatoes and the pumpkin, and keep stirring for 3 minutes.

Add some fresh thyme, the chicken stock, and the wine, Just enough to cover the Vegetables, and bring to a boil.

Low the fire to medium hit, and cook for 40 minutes until the vegetables are soft.

Remove the pot from the fire, fish out the thyme, and blend with a hand blender until you get smooth cream.

Return the pot to the stove, add the cream, the nutmeg, and salt and pepper to taste.

Cook for 5 more minutes.

Serve hot and garnish with some fresh thyme a few drops of olive oil and a splash of pepper and nutmeg.

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