SWEET POTATO SOUPtopped with Sour Cream
- 2 kg Sweet Red potatoes
- 6 Shallots
- 100 g Emborg Butter
- 1 tbsp Dried thyme
- 2 litre Chicken stock
- 500 ml Emborg Cooking cream
- 500 ml Emborg Sour cream
- 100 g Chopped chives
- 300 g Beetroot sprouts (or other sprouts)
- 500 g Croutons
Peel potatoes and cut into bite-size pieces. Peel the onions and cut them so they are all the same size. Toss the potatoes and onions in thyme. Dot with butter and bake in the oven at 230°C for 25 minutes.
Blend the potatoes and onions with chicken stock, add the cream and season with salt and pepper.
Serve the soup with sour cream, chives, beetroot sprouts and croutons.