Sweet potato soup with apricot crisp

Name: Sweet potato soup with apricot crisp
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 100 g toast bread; 1 pear; 50 g dried apricots; 2 tbsp flat-leaf parsley; 1 garlic clove; 500 g sweet potatoes; 1 onion; 1 tbsp curry powder; salt and pepper to taste; 3 tbsp butter; 2 dl single cream for sauces; 1 litre vegetable bouillon

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@bettybossi.ch

Soup

1 tbsp butter

1 onion, cut into thin slices

1 garlic clove, in slices

500 g sweet potatoes, cut into approx. 1 cm cubes

1 pear, cut into approx. 1 cm cubes

1 tbsp curry powder

1 litre vegetable bouillon

2 dl single cream for sauces

salt and pepper to taste

Crisp

2 tbsp butter

100 g toast bread, cut into cubes

50 g dried apricots, cut into strips

2 tbsp 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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4 people

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Sweet potato soup with apricot crisp

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