Sweet-potato soup cheese-onions bread
- 2 tablespoon olive oil
- 1 onion
- 500 gram sweet potato
- 200 gram leeks
- 600 milliliters chicken bouillon
- 600 milliliters vegetable stock
- 100 milliliters cooking cream
- 2 tablespoon mustard
Start with the bread. Prepare the bread dough according to the directions on the package with 3-4 tablespoons of oil instead of butter and let rise for about 30 minutes.
Fold the dough back and knead again. Press it out onto the baking tray and press flat and bumpy with the fingers.
Mix the onion rings with 1-2 tablespoons of oil, the rosemary and some (coarse) salt. Spread the onions over the dough and leave to rise for about 30 minutes.
Preheat the oven to 200 ° C. Bake the bread low in the oven for about 20 minutes. Spread the cheese over it and leave it in the oven for a few minutes until the cheese has melted a little. Let the bread cool outside the oven until lukewarm.
Heat the oil for the soup and fry the onion for about 5 minutes.
Cut only the white part of the leek fine and was thorough. Add the sweet potato and leek to the onion mixture and stir fry briefly.
Pour in the stock and the cream and bring the soup to the boil. Cook for about 10 minutes until the potato is soft.
Purée the soup with a hand blender and season with the mustard.
Fry the bacon strips in a dry frying pan and stir them together with the chives just before serving the soup.
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