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,
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