SUBSCRIBE TO OUR NEWSLETTER
Sweet potato cream soup with Pödör zweigelt grapeseed- and hazelnut oil
Production
01
Braise slightly the cleaned and thinly sliced onion rings on zweigelt grapeseed oil.
02
Add the peeled potatoes and carrots cut into cubes, and pour on water.
03
Toss in the rosemary twig, add salt and pepper and then cook it all soft.
04
When the veggies are soft, take out the rosemary twig and mash the soup with a hand mixer.
05
To season, mix the plain yogurt with the hazelnut oil and pour it on top of the soup.
Ingredients
5
tbs
2
piece(s)
carrot
2
clove(s)
garlic
1
bulb
onion(s)
1
stick(s)
rosemary
1
tbs
plain yogurt
2
piece(s)
sweet potatoes