The recipes


Sweet Potato Soup


Ingredients: 4 portions

  • Water for 18g of Delicate stock 1
  • Sweet potatoes 1000
  • Fresh spring onion 80
  • Butter 30
  • Cream 150
  • Salt q.b.
  • Sweet Paprika 1/2
  • Smoked bacon 4


Clean the spring onions and cut them thinly, then cook in a pan over very low heat together with the oil and butter for at least 15 minutes. Peel the potatoes and cut them into cubes that are not too big. When the spring onions have softened but without changing colour, add the sweet potato cubes and the vegetable stock made from 1 litre of water and 20g of Delicate Stock in a pan; season with salt, cover with a lid and cook until tender (about 20 minutes).
Blend the mixture with an immersion blender until a fine cream is obtained. Add fresh cream, sweet paprika and adjust for salt. If the creamy soup is too thick, add more vegetable stock. Heat a non-stick frying pan and when it is hot brown the bacon on both sides. Serve the creamy soup in 4 bowls and sprinkle with a few pinches of paprika. Add the bacon slices and a drizzle of extra virgin olive oil. Serve with croutons.