1 kg. sweet potatoes, peeled and cut into even-sized chunks
1 onion, roughly chopped
1 whole head of garlic, peeled
1 tbsp olive oil
7 cups stock
60 grs. Cream cheese
black pepper
2 tbps chopped chives
Toss the sweet potato, onion and garlic in the oil. Place on an oven tray and bake at 200° C until tender, about 20-25 minutes.
Place the roasted vegetables in a large saucepan with the stock, and bring to the boil.
Remove from the heat and cool slightly. Puree until smooth. Whisk in the cream cheese and reheat thoroughly.
Sprinkle with the chives to serve.
Serves: 6
RECIPE FROM: YUMMLY
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That sounds good…so I could roast the veg while using the oven for something else, make up the soup and let it cool for later use, whisking in the soft cheese before serving.
Thanks!
Do try it, Helen. It’s really, really good. And don’t spare the garlic!