Ingredients
- 500 g sweet potatoes
- 1 carrot
- 100 g leek (only white part)
- 600 ml vegetable broth
- 200 ml cream
- salt, pepper
- 2 tbs roasted and salted peanuts
Preparation
1. Peel and dice the sweet potatoes and carrot. Clean the leek and cut into rings.
2. Add the sweet potatoes, carrot, and leek with the vegetable broth in the pot, cover with Secuquick softline and close with the lid. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 8 minutes in the soft area.
3. At the end of cooking time, depressurize the pot and remove Secuquick. Add cream, puree the soup, season with salt and pepper, garnish with peanuts and serve.
Tip
- Cut the carrot in fine slices and the leek in fine strips for the garnish.
- The soup also tastes delicious when well chilled. If the soup is too creamy in this case, stir in some more cold vegetable broth.
This recipe has been tested and approved by AMC.
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