HERITAGE PURPLE SWEET POTATO SOUP
NOWADAYS the aisles of the supermarkets are rammed with unusual fruit and vegetables from all around the world and customers generally just walk by. Well here’s a perfect idea for the humble purple sweet potato. Serves 4
Two purple sweet potatoes
One tablespoon olive oil
One small onion – chopped
One clove garlic – chopped 1,000ml chicken stock One celeriac – peeled and chopped
Two tablespoons crème frâiche To Finish Crème frâiche 5. When ready to serve, re-heat then drizzle with crème fraiche and finish with baby shoots. Delicious!
1. Take the sweet potato, cut in half lengthways and sprinkle generously with salt, pepper and a splash of olive oil. 2. Roast in a hot oven 180°C for 20 minutes. Leave to cool, then scrape out the flesh. 3. Heat the olive oil and fry the onion and garlic until softened, add the celeriac and simmer for about 20 minutes until cooked through. 4. Add the sweet potato, liquidise until smooth, pass through a sieve and season.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter