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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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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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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.