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Ingredients

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Sauce Base

Cheese & Chives Oil

  • Cheese, parmesan, grated 40.0 g
  • Olive oil 80.0 g
  • Chives 40.0 g

Garnish

  • Sweet potato chips, deep fried 10.0 g
  • Sweet potato, purple, chips, deep fried 10.0 g

Velvety sweet potato forms the base of this comforting soup, offering natural sweetness and a smooth, creamy texture. Finished with a fragrant cheese and chive oil, the dish gains a savoury richness and aromatic lift. The result is a balanced bowl that brings warmth, depth and a touch of indulgence to a familiar favourite.

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Preparation

  1. Sauce Base

    1. In a pot add boiling water, almond milk, Knorr Professional Chicken Stock Granules, finely chopped fresh thyme, salted butter and bring to the boil. Remove from stove and whisk in Knorr Professional Mash Flakes for a few seconds until mash flakes have dissolved (should be slighly runny). 
    2. In a pan add butter and fry onions and garlic until translucent. Add water in batches to help soften. Once soft and water has evaporated, allow to brown for a few minutes and remove from stove. 
    3. To a thermomix, add the mash, steamed sweet potato and the onions and garlic mix. Blend until smooth. Pass through a fine mash sieve for a smoth soup. Season with salt and pepper.
  2. Cheese & Chives Oil

    1. In a thermomix, blend oil, chives and grated parmesan cheese. Pour this oil over a coffee filter inside a fine mesh sieve. Allow to strain overnight in the fridge for a shiny, clear green fragrant oil
  3. Garnish

    1. Garnish with cheese and chives oil and sweet potato chips. Serve it with ciabatta.
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