Chilled sweet potato soup
Ingredients
- 400 g white onions, prepared and chopped
- 400 g sweet potatoes, prepared and chopped
- 1 unwaxed lemon, finely grated zest
- rapeseed oil
- 3 tbsp vermouth (such as Noilly Prat)
- 200 ml white wine
- 500 ml chicken stock
- 200 ml double cream
- salt, white pepper, ground nutmeg
Method
- In a saucepan, heat oil over moderate heat. Add onions, sweat for several minutes until softened, add vermouth and bring back to the boil. Add chicken stock, cream and sweet potatoes. Bring to the boil, reduce heat slightly, simmer for 20 minutes until potatoes are soft. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add lemon zest and a pinch of ground nutmeg, adjust thickness as preferred. Refrigerate for several hours, season to taste before serving chilled.