Sweet Potato Cream Soup

Servings: 5

INGREDIENTS:

• 2 sweet potatoes (550 g)
• 1 carrot (95 g)
• 1 onion
• 5 cloves garlic
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 bay leaves
• Salt
• Ground white pepper
• 1 tablespoon dried tarragon leaves
• 200 ml cooking cream (10%)
• On the top:
  • 100 g of black forest sliced smoked ham, which becomes ham chips

 

PREPARATION:

1.) Cut the onion, clean the garlic, but leave it whole, then deal with the sweet potatoes and beets. Wash both, peel and chop into a bowl.

2.) Melt the butter in a larger saucepan, sprinkle with olive oil and fry the onions and garlic cloves.

3.)  If they are already brown and there is a pleasant smell of roasted garlic in the pan, add the chopped beets and sweet potatoes. Add salt, pepper, bay leaves, then stir and fry for a few seconds with the spices as well. Add enough water to cover the whole. Bring to a boil.

4.) Cook until the beets and potatoes become soft while adding tarragon.

5.) When everything is soft, look for all three bay leaves, take it out of it, then blend it into a cream mixer or blender in a blender machine.

6.) Put back into the pan. Add the cooking cream and bring to a boil once again.

7.) Eat it warm, sprinkling the top with crispy toasted ham.