Velvety sweet potato soup from Fiefhusen

Ingredients for 4 servings:

• 350 g sweet potatoes, peeled and diced
• 500 ml vegetable stock
• 1 onion(s), diced
• 1 pinch of cayenne pepper
• ½ tsp sea salt
• 1 clove(s) garlic, finely chopped
• 1 piece(s) fresh ginger, about the size of a hazelnut, peeled and cut into fine pieces
• 1 tsp balsamic cream
• 1 tbsp lemon juice
• some lemon zest from an organic lemon, if available
• 1 tsp, heaped paprika paste, hot (“Piros Arany” from Hungary or spicy “Ajvar” from the Balkans)
• 1 tbsp butter, cold
• n. B. Sea salt and pepper, black from the mill
• 1 cup crème fraîche
• ½ bunch parsley, flat, with stems medium-finely chopped for decoration
• n. B. Vegetable broth, more, to adjust the consistency

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Spicy vegetarian soup with a lovely combination of flavors

Add the sweet potatoes, onion, garlic, ginger, sea salt, balsamic vinegar, lemon juice, paprika paste, and cayenne pepper to the 500 ml broth. If you have organic lemons on hand, a little grated lemon zest is also a good idea. Bring to a rolling boil, then reduce the heat and simmer gently, covered, for 20 minutes. Now puree thoroughly with an immersion blender. Season to taste with salt and pepper. For me, the soup is now practically ready in terms of consistency and smoothness. If you prefer a slightly thinner consistency, you can adjust it by adding a little more hot vegetable broth. Now add the cold butter to the soup and use the immersion blender again at full speed. Hold the pot slightly at an angle and work the soup into a fluffy froth. Serve on warmed plates. Place a dollop of crème fraîche in the center and top with some chopped parsley. Tip 1: Always use the parsley stems. The stems have even more flavor than the leaves and give dishes a special “bite.” Tip 2: If you omit the butter and crème fraîche, the soup is even vegan. Instead of the butter, simply use a tablespoon of good olive oil.