Sweet Potato Pudding Chips
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 400 grams Sweet potato
- ½ yellow Bell pepper
- 25 grams butter
- 1 tsp ground cilantro
- 700 milliliters Vegetable broth
- 4 slices Blood sausage
- 1 tsp vegetable oil
- 4 Sesame crackers
- 8 leaves Basil
- 75 grams Coconut cream
- salt
- peppers
- Tabasco sauce (to taste)
- mint or Lemon balm (to sprinkle)
Preparation steps
Peel the onion and garlic and chop finely. Peel, rinse and chop the sweet potatoes. Rinse peppers, remove seeds and cut into small pieces. Cook onion in hot butter until translucent. Add the garlic, sauté briefly, stir in cilantro, sauté briefly and add sweet potatoes and peppers. Cool for about 5 minutes while stirring. Pour in vegetable broth, cover and simmer for about 30 minutes.
For pudding chips, cook the blood sausage in oil on both sides quickly. Cut in half and place 2 halves on a cracker. Garnish with basil leaves. Remove soup from heat and cool slightly. Puree using immersion blender. Reheat and stir in coconut cream. Season to taste and pour into glasses or bowls to serve. Add Tobasco to taste and sprinkle with mint. Place crackers on top.
