Cream Of Sweet Potato and Leek Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon sunflower oil
- 400 g chicken breast fillet (s), cut into pieces
- 1 large sweet potato (s), peeled and diced
- 1 large leek stick (s), cleaned, chopped into small pieces
- 1 small Piece (s) celeriac, peeled, finely diced
- 1 ½ liters boiling water
- 200 ml milk
- 100 g Goronzola
- salt
- Chilli flakes
- 2 baguette (s) (herb baguettes)
Print Recipe
Pin Recipe Instructions
- Heat the sunflower oil in a saucepan and fry the chicken breast fillet pieces well on all sides with the chilli and salt. Take the meat out of the pot.
- Add the leek, celery and sweet potatoes, season with salt and fry. Fill up with the boiling water and cook until soft.
- In the meantime, bake the herb baguettes according to the instructions on the packet.
- When the vegetables are cooked, add the milk and the Gorgonzola and mix the soup with the hand blender until smooth. Turn off the stove and return the meat to the soup.
- Season again with salt and chilli and serve immediately with a herb baguette.
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