Rosemary sweet potato soup

Ingredients for 2 servings:

• 1 small onion(s)
• 1 m.-sized sweet potato(s)
• 1 tbsp butter
• 1 shot of white wine
• 400 ml chicken stock
• 5 sprigs rosemary
• 100 ml cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 40 minutes

an exceptional and very aromatic starter

Finely dice the onion and sauté in the butter. Add the rosemary sprigs and fry. Deglaze with white wine and pour in the chicken stock. Peel and dice the sweet potato (if using a large sweet potato, only use half). Add to the soup and simmer over low heat for 30 minutes. Remove the rosemary, add the cream, and puree, passing it through a fine sieve if necessary. Season with salt and pepper. I always make the soup the day before and then simply heat it up. This gives it a wonderful aroma. To serve, ladle the soup into small glasses, sprinkle with chili flakes and sweet potato chips. 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. Bake at 180°C for 10-15 minutes, keeping an eye on it – they turn black quickly!