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Spicy sweet potato butternut soup topped with cream cheese croutons

Square Bowl

Spicy sweet potato and butternut soup

Ingredients

200g Sweet potatoes
200g Butternut
100g peeled and diced white potato
200ml water
200ml cream
1 tbs Tikka masala or your favorite curry powder
2 large onions sliced and fried
2 Garlic cloves
1 packet white onion soup
1 tbs Brown sugar
1tsp Himalayan crystal salt
Flat parsley to garnish

For the croutons

1 French stick of sour dough bread
50g Cream cheese

Method
Peel, dice and coat the butternut and sweet potato in oil then  roast at 200C in a hot oven for 15 min.
Slice and dice the onions and potatoes and fry them in a heavy based pot till browned.
Add the Tikka masala and garlic then fry for further 1 min then add water to the pot and simmer for 15 min till
the potatoes are soft. Add the roasted sweet potato, butternut and cream to the pot
and using a stick blender blend till smooth. Stir in the white onion soup and simmer till the soup thickens
Add the sugar, salt and taste. Adjust the seasoning if necessary if the soup is too thick add milk or water
till the consistency is to your liking. Slice the bread stick and fry the slices in a pan with butter.
cool the croutons and top them with cream cheese, garnish with parsley and place on the soup for garnish.
 

 

 

 

 

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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