Sweet potato soup with apricot crisp

Sweet potato soup with apricot crisp

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 459 kcal
, Fat: 26 g
, Carbohydrate: 47 g
, Protein: 7 g

Ingredients

4 people

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Soup

1tbsp butter
1 onion, cut into thin slices
1 garlic clove, sliced
500g sweet potatoes, cut into approx. 1 cm cubes
1 pear, cut into approx. 1 cm cubes
1tbsp curry powder
1litre vegetable bouillon
2dl single cream for sauces
salt and pepper to taste

Crisp

2tbsp butter
100g toast bread, cubed
50g dried apricots, cut into strips
2tbsp flat-leaf parsley, finely chopped
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How it's done

Soup

Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.

Crisp

Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.

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