Ingredients

  • 15 grams butter, unsalted
  • ½ onion, chopped
  • 900 milliliters chicken stock
  • ⅜ teaspoon curry powder
  • 2 sweet potatoes, peel and cube
  • 30 milliliters maple syrup
  • 1 teaspoon fresh thyme
  • pinch cayenne
  • 95 milliliters whipping cream
  • ⅜ teaspoon nutmeg
  • salt and pepper
  • Rum Cream
    • 60 milliliters whipping cream
    • ⅜ teaspoon lemon juice
    • ¼ teaspoon lemon zest
    • 15 milliliters dark rum
    • ⅛ teaspoon sugar, caster

Directions

1. Sauté onions in butter with curry powder until soft. Add ingredients through cayenne. Simmer until sweet potato soft. Remove thyme. Purée, then strain. Add cream & season to taste. Warm up. Serve with Rum Cream swirled into bowl and dusted with grated nutmeg.
2. Rum Cream-Half whip cream, then add remaining ingredients. Continue whipping until medium peaks.
3. This soup is great without the rum cream.



Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadSweet Potato Soup with Rum Cream. To import, drag image to your MacGourmet recipe box.