I love cream soups because there are countless possible combinations of vegetables and because they are so easy and quick to prepare, but at the same time, they’re delicious, healthy, and filling! 🙂
The basic way I prepare those soups consists of five steps:
- wash and clean the vegetables
- cut into medium pieces
- cook until tender
- add some butter, milk, spices
- and blend!
Simple as that, cream soups bring the variety we need to our menu.
I share with you a recipe for a cream soup from sweet potato and carrots. I prepared it as an appetizer to a leek and potato strudel, see the recipe here.
Cream soup from sweet potato and carrots
Ingredients
- 1 Sweet potato
- 3 Carrots
- 1 small Onion or a couple of shallots
- 30 g Butter
- 80 ml Milk
- Salt, Black pepper, Thyme, Oregano
Directions
- Peel the vegetables and cut them into equal pieces.
- Place them in a pot and cover with cold water.
- Let the water boil and cook until all the vegetables are tender. The great thing about cream soups is that even if you overcook the vegetables – it doesn’t matter!
- Once cooked, add the butter, milk and season to taste.
- Blend until fine and homogeneous mixture is achieved.
