Rosemary sweet potato cream soup
Ingredients:
- 750 g sweet potato
- 1 l vegetable stock
- salt, pepper
- 1 pc onion
- 1 branch fresh rosemary
- oil
- 3 cloves garlic
Fry the chopped onions and garlic in preheated oil then add the sweet potato (peeled and cut into cubes). Pour the vegetable stock in the pot, tear off the rosemary leaves and add to the soup. Boil it up and cook until the potato become soft, 10-15 minutes. Season with salt and pepper. Use you mixer to get the consistency you love, smooth or lumpy.
Serve with toasted baguette slices to make the soup more flavored. Preheat the oven, 200°C, sprinkle the bread slices with olive oil and rosemary, finally when it is toasted scrub with garlic.
