Sweet Potato Soup GratinéePrint Category Sweet potatoe Thematic Stove Less than 60 minutes. Source IGA Evaluation
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
- 30 mL (2 tablespoons) butter
- 3 shallots, chopped
- 500 mL (2 cups) sweet potatoes, peeled and cut into cubes
- 250 mL (1 cup) potatoes, peeled and cut into cubes
- 1 litre (4 cups)chicken stock
- 15 mL (1 tablespoon) mild curry paste (or 5 mL/1 teaspoon curry powder)
- 125 mL (1/2 cup) milk
- Pepper, to taste
- 4 slices Les Trois Moulins Old-World Bread, approx. 1 cm (1/2 in.) thick, toasted
- 180 g (6 oz) grated Gruyère (or similar Swiss-style cheese)
- 60 g (2 oz) Hungarian salami, sliced and cut into strips
- Parsley (as garnish)
- 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.
- Cover and lower the heat to medium-low. Simmer for 20 minutes or until the vegetables are tender. Purée the contents of the saucepan in a food processor or blender. Add the curry paste and milk. Add pepper, to taste, and stir.
- 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.
Serves: 6 servings
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.