Sweet Potato Soup with Buttered Cashews
February 19, 2014
- Braise the onion, leeks, sweet potatoes, and garlic in the butter and add the white wine. Blend in the broth as well as the bay and cayenne pepper. Simmer on low heat for 25 minutes.
- Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetables and add the chickpeas and a few leaves of fresh oregano.
- Serve the soup in individual large bowls, each with 1 tablespoon cashew nuts (briefly fried in the butter and sprinkled with a little sea salt) and a generous dollop of crème fraîche.