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Chilled Sweet Potato Soup with Fresh Chevre and Crisp Croutons
- 2 large sweet potatoes; diced
- 1 turnip; diced
- 1 yellow onion; diced
- 4 cloves garlic; crushed
- 5 sage leaves
- 5 sprigs thyme; leaves removed
- 1 quart vegetable stock
- 4 Tbsp sherry vinegar
- 1/4 cup brown sugar
- 4 oz fresh chevre
- Olive oil; as needed
- Salt and pepper; as needed
Boil potatoes and turnips until tender. Drain and set aside. In a large soup pot, heat a few Tbsp oil, garlic, and onions on medium heat stirring constantly. Cook for about 5 minutes until softened and fragrant. Add sage, thyme leaves, sherry, and stock and bring to a boil. With an emulsion blender, puree until smooth. Add brown sugar and salt and pepper to taste. Turn off heat and cool. Refrigerate and serve with chevre and croutons.
