for 4 person

Sweet potato soup

1	onion
500 g	sweet potatoes
1 tbsp	butter

2 dl	white wine
8 dl	vegetable bouillon

Cheese muffins

120 g	Gruyère
50 g	tomatoes
1 tbsp	rosemary

200 g	white flour
100 g	flour for making dumplings
½	baking powder
¾ tsp	salt
¼	pepper
50 g	butter
2 ½ dl	buttermilk
2	eggs

To serve

1 dl	cream
½ tsp	sambal oelek

How it's done

Muffin tin

Grease eight muffin tin holes.

Sweet potato soup

Chop the onion, cut the sweet potatoes into slices approx. 1 cm thick. Heat the butter, sauté the onion, add the sweet potatoes and cook for a further 2 mins.

Pour in the wine and simmer for approx. 5 mins. Add the stock, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft.

Puree the potatoes with the liquid, season.

Cheese muffins

Grate the cheese, drain and finely chop the tomatoes, finely chop the rosemary.

Mix the flour, baking powder, cheese, tomatoes, rosemary, salt and pepper in a bowl. Create a well in the centre. Melt the butter, allow to cool. Thoroughly mix the buttermilk, eggs and butter, pour into the well. Mix carefully to form a soft dough.

To bake

Transfer the mixture to the prepared muffin tin.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, then carefully remove the muffins from the tin.

To serve

Shortly before serving, beat the cream until light and fluffy. Plate up the soup, garnish with a little cream and sambal oelek, as desired.

Garnish the muffins with a little rosemary and serve with the sweet potato soup.

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