VEGETABLES
Sweet potato soup with goat’s cheese cream
This sweet potato soup is served hot and as a starter
30
4 people
fácil
INGREDIENTS
- 1 onion
- 1 garlic clove
- 400 grams sweet potato
- Carbonell Extra Virgin Olive Oil
- 1 teaspoon dried basil
- 1 can diced tomatoes or peeled tomatoes
- 1 vegetable bouillon stock cube
- 2 dl carrot juice
- pepper to taste
- 100 grams fresh, soft goat’s cheese
- 8 tablespoons milk
NUTRITIONAL INFORMATION
Preparation
Peel and chop the onion and garlic.
Peel the sweet potato and cut it into pieces.
Heat 2 tablespoons of oil in a soup pan and fry the onion and garlic until they are glassy.
Add the sweet potato and basil and fry for a while.
Stir in the tomato with its juice and 3 dl of water, crumble the stock cube over it, bring to the boil and let the soup simmer for 20 minutes.
Add the carrot juice and purée the soup with a hand blender. Season with pepper if necessary.
Pulverize the goat’s cheese with the milk in a food processor or with a whisk until you obtain a thick smooth cream.
Put a few large spoons of soup in a dish and a spoon of goat’s cheese cream in the middle.
Drizzle with olive oil to taste.
GRANDFATHER´S ADVICE
"To my grandchildren, the taste of garlic doesn´t convince them, so I remove the inner stem of each clove of garlic."
Carbonell Extra Virgin
Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.
Our recommendation
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