A delicate sweet potato cream soup in two versions: classic and with a creamy foam for gourmets. Perfect for a meal for 4 people.
Ingredients
2 sweet potatoes
6 slices of bacon
500 ml of broth
white part of a leek
1 onion
1 garlic clove
200 ml of heavy cream
150 g of celery
olive oil
lemon juice
salt and pepper to taste
Preparation
Peel the sweet potatoes, celery, and onion, then dice them. Add the chopped leek and pressed garlic.
Heat olive oil in a pot and sauté the vegetables until golden. Pour in the broth and simmer on low heat for about 20 minutes until the vegetables are tender.
Add the heavy cream and blend everything into a smooth consistency. Season the soup with lemon juice, salt, and pepper. Optionally, add half a teaspoon of turmeric for extra flavor and color.
Serve the soup with crispy fried bacon for added crunch and aroma.
Gourmet version: If you have a siphon, prepare a creamy foam. Pour 100 ml of heavy cream (extra, not included in the ingredients) and 100 ml of soup into the siphon. You might need two cartridges for the siphon. Dispense the foam on top of the soup for a unique finish.