Sweet Potato Soup Recipe

Ingredients

• 5 tbsp olive oil
• 1 onion, chopped
• 1 leek, white part only, chopped
• 1 celery stalk, chopped
• 1 lb 2 oz (500 g) sweet potatoes, peeled and cut into 1 in (3 cm) cubes
• ½ tbsp chopped sage leaves
• 2½ cups vegetable or chicken stock
• salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 4 slices of day-old white bread, crusts removed and cut into ½ in (1 cm) dice

1. Heat 3 tablespoons of oil in a large, heavy-based saucepan. Add the onion, leek, and celery and cook for 5 minutes, or until the vegetables are softened but not browned.
2. Add the sweet potatoes, sage, and stock to the pan. Season to taste and bring to the boil.
3. Reduce the heat to a gentle simmer and cover the saucepan with the lid. Cook for 10 minutes, or until the sweet potatoes are tender.
4. While the soup is simmering, in a large frying pan, heat the remaining oil and butter until hot. Add the bread pieces, then fry, stirring constantly for 10 minutes, or until golden.
5. Using a slotted spoon, remove the croutons from the frying pan and drain off the excess oil on a paper towel.
6. Using an electric hand-held blender, process the soup until smooth. Season again, if needed.
7. Ladle the soup into serving bowls, garnish with the croutons, and serve warm.