Sweet potato soup, nectarine, ginger biscuit, honeycomb

Rate this recipe


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

The play of flavour with the sweet nectarine and the savoury sweet potato is delicious. Then add the honeycomb and the crunchy crumbled ginger biscuit stone and you have this crazy ‘simple’ soup that is now so complex.


Sweet potato soup

  • 2 white onions – finely diced
  • 12 g grated ginger
  • 100 g butter
  • 1.6 kg white flesh sweet potatoes – peeled and cubed
  • 800 ml chicken stock
  • 600 ml water
  • salt to taste

Nectarine juice

  • 8 nectarines – must be ripe or even slightly overripe
  • 300 ml water
  • 8 crumbled ginger biscuit stones – 1 per serving
  • 8 sweet potato crisps – broken into shards
  • 40 g fresh beeswax honey – 5g per serving
  • 2 nectarines – skin removed and diced into medium-sized cubes
  • 16 leaves purple basil – 2 per serving


Gently cook the onions and ginger in the butter – avoid colouring. When cutting the sweet potatoes into large cubes, keep them the same size to ensure even cooking time. Add the sweet potatoes to the pot, immediately followed by the stock and water. Simmer until the potatoes are soft, and blend in a Thermomix jug while hot. The soup should be a thick pouring consistency. Season to taste with salt.

Cut the nectarines in half and remove the stones. Place in a roasting tray with the water. Cover tightly with foil and roast at 180°C or until the nectarines have softened completely. Leave overnight, and strain through muslin cloth the following day.

To assemble, arrange the ingredients as desired or as per the photo. On each hot soup plate, arrange 1 ginger biscuit stone, 1 sweet potato crisp, 5 g beeswax honey, 15 g nectarines and 2 purple basil leaves. Once placed, pour 30 ml of the nectarine juice onto each plate, and then pour 180 ml portions of soup at the table.