Sweet Potato Soup Gratinée
Sweet Potato Soup Gratinée

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 60 g (2 oz) Hungarian salami, sliced and cut into strips
  2. for garnish, parsley
  3. 180 g (6 oz) grated Gruyère (or similar Swiss-style cheese)
  4. 4 slices Compliments Artisan Bread, approx. 1 cm (1/2 in.) thick, toasted
  5. To taste, pepper
  6. 125 mL (1/2 cup) milk
  7. 1 litre (4 cups) chicken stock
  8. 15 mL (1 tablespoon) mild curry paste (or 5 mL/1 teaspoon curry powder)
  9. 250 mL (1 cup) potatoes, peeled and cut into cubes
  10. 500 mL (2 cups) sweet potatoes, peeled and cut into cubes
  11. 3 french shallots, chopped
  12. 30 mL (2 tablespoons) butter

Directions

  1. Heat the butter in a large saucepan on medium-high. Add the shallots and both types of potatoes. Sauté for 3 minutes or until the shallots are translucent. Add the chicken stock.
  2. Cover and lower the heat to medium-low. Simmer for 20 minutes or until the vegetables are tender.
  3. Purée the contents of the saucepan in a food processor or blender. Add the curry paste and milk. Add pepper, to taste, and stir. 
  4. Pour equal portions into six oven-safe bowls. Place a slice of toast on each bowl and cover with cheese and salami. Broil for 2 minutes or until the cheese is melted and golden-brown. Garnish with parsley just before serving.
  5. Dazzle your guests with a piping-hot soup full of enticing aromas! This recipe puts Switzerland in the spotlight, with Gruyère cheese, an international favourite.

Suggestion for accompaniment: Serve with Relais des Oliviers white wine

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