Sweet Potato and Canadian Gouda Soup

Name: Sweet Potato and Canadian Gouda Soup
Yield: 4 servings
Ingredients: 4 large sweet potatoes peeled and cut in thick slices; 2 tbsp (30 mL) butter; 2 small shallots finely chopped; 1/2 cup (125 mL) dry white wine; Water; 1 pinch of salt; 1 bay leaf; 1 1/2 cups (375 mL) grated Canadian Gouda; 3 tbsp (45 mL) sour cream; 2 tbsp (30 mL) butter; 4 tsp (20 mL) 35 % cream; Optional: Canadian Gouda crisps; 1/3 cup + 2 tsp (90 mL) grated Canadian Gouda

This is the Sweet Potato and Canadian Gouda Soup recipe.

Prep: 20 min
Cooking: 25 min - 30 min

Yields 4 servings

Ingredients

4 large sweet potatoes peeled and cut in thick slices
2 tbsp (30 mL) butter
2 small shallots finely chopped
1/2 cup (125 mL) dry white wine
Water
1 pinch of salt
1 bay leaf
1 1/2 cups (375 mL) grated Canadian Gouda
3 tbsp (45 mL) sour cream
2 tbsp (30 mL) butter
4 tsp (20 mL) 35 % cream
Optional: Canadian Gouda crisps
1/3 cup + 2 tsp (90 mL) grated Canadian Gouda

READY FOR REWARDS?

Preparation

Melt 2 tbsp (30 mL) of butter in a saucepan. Add the shallots and sauté 4,5 min until slightly brown in colour.

Add the sweet potatoes and deglaze with the white wine. Reduce until half the liquid is absorbed.

Add enough water to cover the potatoes.Add the bay leaf, season with salt, and cook until the potatoes are tender, about 20 min.

Remove the bay leaf and purée in a food processor until smooth. Add the butter and the sour cream.

Gently stir in the Canadian Gouda until velvety smooth. Adjust the seasoning and serve with a drizzle of 35 % cream and a Gouda crisp.

Optional:

Canadian Gouda crisps

Place 1 1/2 tbsp of the Gouda on a non-stick baking sheet. Shape into rounds, using a circular cookie cutter. Repeat to make 4 crisps.

Place in a 425 °F (220 °C) oven for 4 minutes

While hot, remove from the pan using a spatula. Let them cool.

Enjoy the delicious, crunchy crisps. Chef Caroline McCann Bizjak