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Sweet potato soup with apricot crisp
15 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 26g
  • Carbohydrates about 47g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 garlic clove, in slices
  • 1 onions, cut into thin slices
  • 500 g sweet potato, cut into approx. 1 cm cubes
  • salt and pepper to taste
  • 1 litre vegetable bouillon
  • 1 pears, cut into approx. 1 cm cubes
  • 1 tbsp curry powder
  • 2 dl single cream for sauces
  • 100 g toast bread, cut into cubes
  • 50 g dried apricots, cut into strips
  • 2 tbsp butter
  • 2 tbsp flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.
Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.

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