Potato Veloute with Nuts
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 2 onions (chopped)
- 2 inches fresh ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 4 Sweet potato (peeled and chopped)
- 4 cups vegetable stock
- ⅞ cup Crème fraiche
- salt
- freshly ground Black pepper
- grated Nutmeg
- To garnish
- Crème fraiche
- ½ Cabbage (leaves shredded)
- toasted Pecan
Preparation steps
1.
Heat the oil in a large pan and cook the onions until starting to soften.
2.
Add the ginger and garlic and cook for a further 2-3 minutes.
3.
Add the sweet potatoes and cook for a further 10 minutes, stirring occasionally.
4.
Stir in the stock, cover and simmer very gently for about 25 minutes, until the sweet potato is tender. Cool slightly.
5.
Transfer the soup in batches to a blender or food processor and blend until smooth.
6.
Return to the pan and add the creme fraiche. Season to taste with salt, pepper and nutmeg.
7.
Put the cabbage in a pan and add just enough boiling water to cover. Cover and cook for 3-4 minutes until wilted. Drain well.
8.
Reheat gently and serve garnished with a swirl of creme fraiche, cooked cabbage and pecan nuts.
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