Summary

Ingredients

• 1 small onion (s)
• 1 medium sweet potato (s)
• 1 tablespoon butter
• 1 shot white wine
• 400 ml poultry stock
• 5 sprigs rosemary
• 100 ml cream
• salt and pepper

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Instructions

1. Finely dice the onion and sauté in the butter. Add the rosemary sprigs and fry. Deglaze with white wine, pour in the poultry stock.
2. Peel and dice the sweet potato (use only half of a large sweet potato). Add to the soup and let everything simmer over low heat for 30 minutes.
3. Remove the rosemary, add the cream and puree, possibly straining it through a hair sieve. Season to taste with salt and pepper.
4. I always make the soup the day before and then just warm it up. This gives it a great aroma.
5. To serve, put the soup in small glasses and sprinkle with a few chilli flakes and sweet potato chips. To do this, grate some sweet potato into very fine slices, place on a baking sheet lined with baking paper, brush with oil and season with salt and pepper.
6. Bake at 180 ° C for 10 - 15 minutes, always watching - they turn black quickly!