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.