The sweet potato is a relatively new phenomenon for me, and that is not so unusual since it is just becoming popular in Germany. At least to my mind! They weren’t easily found in supermarkets before and right now they are really in, especially in form of sweet potato fries. I know that in the US sweet potatoes traditionally belong to Thanksgiving dinner, but did you know that the Korean and Japanese cuisine widely use sweet potatoes as well?
I tested the sweet potato (which isn’t a real potato at all) for the first time about four years ago when I was still living with my parents. But we didn’t really know how to cook them and ended up with a mashed version which wasn’t that tasty at all. Since I have my own place I really like to use them as a side dish, roast them with some herbs or prepare them in the oven. So this soup was a first for me! It’s not at all complicated, and for me it’s autumn expressed in a soup. Try it! Oh and if you want something sweet afterwards, try my Baked Apple Muffins!
You need (for 4 servings)
- 750g of sweet potatoes
- 1 white onion
- 2 cloves of garlic
- 1 tbsp. truffle butter
- ½ tsp. truffle salt
- 1 tbsp. chicken broth
- 1 dash of white wine
- 500ml of cream (+water if necessary)
- Salt, pepper, nutmeg
- Truffle oil
- Olive oil
- Baguette or toast
Start by peeling the sweet potatoes and dicing them finely. Peel the onion and the garlic and dice them as well.
In a large pot, heat the truffle butter, then add the sweet potatoes, onion and garlic. Braise everything. Now add truffle salt, salt, pepper, nutmeg and the chicken broth. Keep on braising so the spices can merge with the rest.
Deglaze everything with a dash of white wine and let it boil down for about 5 minutes until almost all of the liquid is gone. Add the cream and water of necessary.
Let the soup simmer for about 25 minutes. In the meantime, dice the bread and roast it together with some chopped rosemary and olive oil.
Puree the soup finely until you like the texture, otherwise pass it through a strainer. Serve with rosemary croutons and garnish with some truffle oil. Bon appetit!
To be honest, I wasn’t so sure about the sweet potatoes in the beginning. They tend to be very sweet and it’s sometimes difficult to find the right spices to make them more interesting. Let me tell you guys, I was so wrong! The combination of a sweet and smooth liquid with crisp croutons was a heavenly experience for us! Of course the truffle ingredients were a bit extravagant, but you can easily replace them with plain butter, salt and olive oil. Anyway, it was a nice treat for a Saturday afternoon!