Sweet potato soup with cheese muffins


Total time: 1hr 05m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 864 Kcal, 25g Protein, 82g Carbohydrates, 45g Fat


Ingredients

  • Sweet potato soup
  • 500 g sweet potato
  • 1 tbsp butter
  • 1 onions
  • 2 dl white wine
  • 8 dl vegetable bouillon
  • Cheese muffins
  • 120 g Gruyère
  • 50 g tomatoes
  • 1 tbsp rosemary
  • 100 g flour for making dumplings
  • 200 g white flour
  • 0.5 baking powder
  • 0.75 tsp salt
  • 0.25 pepper
  • 50 g butter
  • 2.5 dl buttermilk
  • 2 eggs
  • To serve
  • 0.5 tsp sambal oelek
  • 1 dl cream
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes greased

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  • Muffin tin

    Grease eight muffin tin holes.
  • Sweet potato soup

    Chop the onion, cut the sweet potatoes into slices approx. 1 cm thick. Heat the butter, sauté the onion, add the sweet potatoes and cook for a further 2 mins.
  • Pour in the wine and simmer for approx. 5 mins. Add the stock, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft.
  • Puree the potatoes with the liquid, season.
  • Cheese muffins

    Grate the cheese, drain and finely chop the tomatoes, finely chop the rosemary.
  • Mix the flour, baking powder, cheese, tomatoes, rosemary, salt and pepper in a bowl. Create a well in the centre. Melt the butter, allow to cool. Thoroughly mix the buttermilk, eggs and butter, pour into the well. Mix carefully to form a soft dough.
  • To bake

    Transfer the mixture to the prepared muffin tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, then carefully remove the muffins from the tin.
  • To serve

    Shortly before serving, beat the cream until light and fluffy. Plate up the soup, garnish with a little cream and sambal oelek, as desired.
  • Garnish the muffins with a little rosemary and serve with the sweet potato soup.
  • Tip:

    Replace the large muffins with mini muffins (36 muffins; baking time approx. 18 mins. per tin).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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