Sweet Potato Soup with Cheese Muffins


1hr 05m
Preparation/cooking time: ca. 25m + Bake: ca. 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 50 g butter, liquid, left to cool
  • 1 onion, finely chopped
  • 500 g sweet potatoes, cut into 1-cm-thick slices
  • 2 eggs
  • 2.5 dl sour buttermilk
  • 2 dl white wine
  • 8 dl vegetable bouillon
  • 0.75 tsp. salt
  • 0.25 tsp. pepper
  • 1 dl cream
  • 0.5 tsp. sambal oelek, to taste
  • 200 g white flour
  • 100 g very fine semolina
  • 0.5 bag baking powder
  • 120 g medium aged Gruyère cheese, grated
  • 50 g dried tomatoes in oil, drained, finely chopped
  • a little rosemary

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  • Heat the butter, sauté the onion, add the sweet potato sauté for approx. 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. Shortly before serving, beat the cream until fluffy. Plate up the soup, garnish with a dash of cream and, if desired, with a little sambal oelek.
  • Mix the flour and the remaining ingredients with the pepper in a bowl. Form a hollow in the centre. Thoroughly combine the buttermilk, eggs and butter and pour into the hollow. Carefully mix to form a soft dough. Divide the dough into the holes in the prepared tin.
  • Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to stand for a short time, then carefully remove the muffins from the tin. Garnish the muffins with a little rosemary and serve with the sweet potato soup.

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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