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.
- 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
- 1Heat 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.
- 2Puree mixture until smooth. Add milk and cheese. Season to taste. Heat gently without boiling. Adjust consistency with extra milk, if required.
- 3To 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.
