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Sweet potato & hazelnut soup with black pepper

Serves 4
Autumn

  • 750 g sweet potato
  • 6 tablespoons olive oil
  • 2 cloves of garlic
  • 3 mushroom bouillon cubes
  • 1 clove
  • 100 g blanched hazelnuts
  • freshly milled black pepper

Peel the sweet potato and cut into chunks. Heat the olive oil, add the sweet potato and garlic and fry until the garlic becomes aromatic and is just turning golden. Add 1 litre of water plus the bouillon cubes and the clove. Simmer for 15 minutes.

Grind the hazelnuts in a mini food processor and toast the crumbs in a dry frying pan until they start to take on colour. Careful now, they burn easily! Add the toasted nuts to the soup and puree with the hand blender. Add salt to taste. Loosen the screw knob of the pepper mill and grind a generous amount of coarsely ground pepper into the soup.

 

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