Chilled Sweet Potato Cream Soup
Approx. 45 min
Spring Onions30 g
Yellow Sweet Potatoes500 g
Chicken Stock500 ml
Saute the onions with butter. Add celery, spring onions and yellow sweet potatoes. Stir fry until tender.
Put in chicken stock, water and seasonings. Cook for 40 minutes.
Pour the soup into the Professional High Speed Food Processor. Blend 3 times using the "Soy Milk" function.
Chill the soup in the fridge for 3 hours. Serve.
Have the soup with a little bit of cream to enhance the aroma and smoothness.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference