John Myers
Sweet Potato Soup with Blue Cheese
The perfect sweet potato soup with blue cheese recipe with a picture and simple step-by-step instructions.
- 1 piece Sweet potato, about 600 gr.
- 1 piece Leek, about 400 gr.
- 1 piece Onion
- 1 piece Parsley root
- 4 Sting Butter
- 1 big shot Noilly Prat
- 800 ml Vegetable broth
- 2 Stalk Parsley
- 3 piece Bay leaves
- Salt and pepper
- 200 ml Cream
- 200 g Blue cheese
- Freshly grated nutmeg
- Clean the leek and cut into fine rings. Peel and finely dice the onion. Peel the sweet potato and cut into 1 cm cubes. Peel and dice the parsley root. Pluck the parsley leaves from the stems, do not throw them away.
- Heat the butter in a suitable saucepan and first sear the onion with the leek. Then add the sweet potato cubes with the parsley root and let everything cook for another 5-10 minutes. Now deglaze with the Noilly Prat and reduce a little. Pour in the hot vegetable stock, add bay leaves, petsersil leaves and stems and season with a pinch of salt and pepper. Put the lid on and simmer on a low heat until the potatoes are soft.
- In the meantime, chop up the “Saint Agur” a little.
- When the sweet potatoes are soft, remove the pan from the heat, fish out the bay leaves and parsley stalks and then puree the mixture well.
- Then back on the stove and pour the cream and bring to the boil for 2-3 minutes. Take the saucepan off the stove and melt the cheese in the hot soup while stirring. Season again to taste.
- Put the finished soup in a soup bowl and garnish with a little parsley, rub some fresh nutmeg over it, if you want you can add a few slices of fresh baquette and now ….. enjoy your meal …..
- Note: about the “Bleu de Gex”, which I normally use for it … This blue cheese from France, which is made from cow’s milk, is very mild and has a hazelnut note that goes well with the sweet potato. Unfortunately, you rarely get it from us. But if you get it, you should definitely use it.
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