Name: Sweet Potato Soup with Buttered Cashews
Ingredients: 1 glass white wine; 1 litre (4 cups) veal or chicken stock; 1 bay leaf; pinch of cayenne pepper, to taste; 1 tin chickpeas, 400 g (14 oz); few sprigs fresh oregano; 4 tbsp cashew nuts; 1 onion, diced; 2 leeks, washed and cut into rounds; 3 sweet potatoes, peeled and cubed; 2 garlic cloves, chopped; dab of butter; sea salt; 25 g (1 oz/5 tsp) butter; for each bowl, 1 tbsp crème fraîche

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

1 onion, diced
2 leeks, washed and cut into rounds
3 sweet potatoes, peeled and cubed

Method

Braise the onion, leek, potato and garlic in the butter and add the white wine. Blend in the stock as well as the bay and cayenne pepper. Leave to simmer on low heat for 25 minutes. Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetable and add the chickpeas and a few leaves of fresh oregano. Serve the soup in individual large bowl

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Sweet Potato Soup with Buttered Cashews

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of