Recipe

Creamy sweet potato and fennel soup with parmesan wafers

Warm your body and soul with this creamy sweet potato and fennel soup. It's beautiful served hot straight off the stove-top, topped with crisp parmesan wafers to create a delicious dinner.

Jul 23, 2007 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Creamy sweet potato and fennel soup with parmesan wafers
  • 20 gram butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 gram fennel, chopped
  • 500 gram sweet potato, peeled, chopped
  • 3 cup chicken or vegetable stock
  • 1 1/2 cup milk
  • 1/2 cup grated parmesan cheese
  • salt and freshly ground black pepper, to taste
  • 1/4 cup sour cream, for serving
Parmesan wafers
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon poppy seeds
  • freshly ground black pepper, to taste

Method

Creamy sweet potato and fennel soup with parmesan wafers
  • 1
    Heat butter in a large heavy-based saucepan. Add onion and garlic; cook until softened. Add fennel, sweet potato and stock. Simmer, covered, for 15-20 minutes or until vegetables are very tender.
  • 2
    Puree mixture until smooth. Add milk and cheese. Season to taste. Heat gently without boiling. Adjust consistency with extra milk, if required.
  • 3
    To make wafers: Combine all ingredients and drop tablespoonfuls onto a lined baking tray. Bake at 200°C for 5 minutes until golden and bubbling. Allow to cool for 5 minutes until crisp.

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