Sweet Potato Cappuccino
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sweet potato (s)
- 30 g leeks
- 15 g iner
- 1 ½ tablespoon clarified butter
- 750 ml vegetable stock
- 150 ml long-life milk, low in fat
- Chilli flakes from the mill
- coriander
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and cut into small cubes, clean the leek, cut lengthways and wash thoroughly. Peel the ginger. Finely chop the ginger and leek.
- Heat clarified butter in a saucepan and sauté the leek and ginger in it over medium heat until translucent. Add the sweet potatoes and season with about 4 - 5 turns of the chilli from the mill. Bring 750 ml of vegetable stock to the boil, add 500 ml of it to the pot with the sweet potatoes and bring to the boil. Cook for about 20 minutes, until the sweet potatoes are nice and soft.
- Finely puree the soup with a blender and, if the soup gets too thick, gradually add a little more of the hot vegetable stock. Then season with coriander and nutmeg and divide into 4 glasses or small soup bowls.
- Heat the milk, but do not bring it to a boil. Froth the milk (preferably with a milk frother, but you can also use a hand blender if necessary) and add to the soup. Sprinkle some nutmeg on top for decoration.
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