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Sweet potato soup with cheese muffins
25 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 864
  • Fat about 45g
  • Carbohydrates about 82g
  • Protein about 25g
This is needed
This is needed for 4 people
Sweet potato soup
  • 500 g sweet potato
  • 1 tbsp butter
  • 1 onions
  • 2 dl white wine
  • 8 dl vegetable bouillon
Cheese muffins
  • 120 g Gruyère
  • 50 g tomato
  • 1 tbsp rosemary
  • 100 g flour for making dumplings
  • 200 g white flour
  • 0.75 tsp salt
  • 0.5 baking powder
  • 0.25 pepper
  • 50 g butter
  • 2.5 dl buttermilk
  • 2 eggs
To serve
  • 0.5 tsp sambal oelek
  • 1 dl cream
Tools
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes greased
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And that's how it's done
And that's how it's done
Muffin tin
Grease eight muffin tin holes.
Sweet potato soup
Chop the onion, cut the sweet potatoes into slices approx. 1 cm thick. Heat the butter, sauté the onion, add the sweet potatoes and cook for a further 2 mins.
Pour in the wine and simmer for approx. 5 mins. Add the stock, bring to the boil, reduce the heat. Simmer the potatoes for approx. 20 mins. until soft.
Puree the potatoes with the liquid, season.
Cheese muffins
Grate the cheese, drain and finely chop the tomatoes, finely chop the rosemary.
Mix the flour, baking powder, cheese, tomatoes, rosemary, salt and pepper in a bowl. Create a well in the centre. Melt the butter, allow to cool. Thoroughly mix the buttermilk, eggs and butter, pour into the well. Mix carefully to form a soft dough.
To bake
Transfer the mixture to the prepared muffin tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, then carefully remove the muffins from the tin.
To serve
Shortly before serving, beat the cream until light and fluffy. Plate up the soup, garnish with a little cream and sambal oelek, as desired.
Garnish the muffins with a little rosemary and serve with the sweet potato soup.