Sweet Potato Soup Gratinée
Print Category Sweet potatoe Thematic Stove Less than 60 minutes. Source IGA Evaluation
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Recipe pictures
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Click to enlarge Ingredients
- 30 mL (2 tablespoons) butter
- 3 shallots, chopped
- 500 mL (2 cups) sweet potatoes, peeled and cut into cubes
- 250 mL (1 cup) potatoes, peeled and cut into cubes
- 1 litre (4 cups)chicken stock
- 15 mL (1 tablespoon) mild curry paste (or 5 mL/1 teaspoon curry powder)
- 125 mL (1/2 cup) milk
- Pepper, to taste
- 4 slices Les Trois Moulins Old-World Bread, approx. 1 cm (1/2 in.) thick, toasted
- 180 g (6 oz) grated Gruyère (or similar Swiss-style cheese)
- 60 g (2 oz) Hungarian salami, sliced and cut into strips
- Parsley (as garnish)
Preparation
- Heat the butter in a large saucepan on medium-high. Add the shallots and both types of potatoes. Sauté for 3 minutes or until the shallots are translucent. Add the chicken stock.
- Cover and lower the heat to medium-low. Simmer for 20 minutes or until the vegetables are tender. Purée the contents of the saucepan in a food processor or blender. Add the curry paste and milk. Add pepper, to taste, and stir.
- Pour equal portions into six oven-safe bowls. Place a slice of toast on each bowl and cover with cheese and salami. Broil for 2 minutes or until the cheese is melted and golden-brown. Garnish with parsley just before serving.
Cook commentary
Serves: 6 servings
Dazzle your guests with a piping-hot soup full of enticing aromas! This recipe puts Switzerland in the spotlight, with Gruyère cheese, an international favourite.
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