Sweet potato soup
with apples
For 4 servings
50 g shallots
400 g sweet potatoes
100 g carrots
20 g butter
750 ml chicken broth
350 g sour apples (e.g. Elstar)
1 tbsp lemon juice
salt
Cayenne pepper
1 tbsp chopped basil
150 g sour cream
Preparation time: approx. 15 minutes
plus cooking time: approx. 30 minutes
Per serving approx. 374 kcal / 1566 kJ 13 g E, 23 g F, 27 g KH
1
Peel the shallots, potatoes and carrots, wash the potatoes and carrots. Finely chop the shallots, cut the potatoes into approx. 2 cm pieces, cut the carrots into slices.
2
Melt the butter in a saucepan over a medium temperature, add the shallots and simmer for 4–7 minutes while stirring. Add potatoes and carrots and cook for about 5 minutes while stirring.
3
Deglaze with the chicken stock, bring to the boil, cover and simmer over a medium heat for 15–20 minutes.
4
Peel, quarter and coreapples. Cut 1 small apple into fine strips and drizzle with lemon juice. Dice the remaining apples.
5
When the vegetables are done, add the apple cubes to the soup. Finely puree the ingredients and season with salt and cayenne pepper. Add apple strips to the soup, arrange them and serve with a dollop of sour cream.