Sweet potato vichyssoise with crispy smoked snoek and apple

BITSOFCAREY
6 servings Prep: 20 mins, Cooking: 20 mins
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A flavourful summery soup.

By Food24 November 25 2014
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Ingredients (12)

1 leeks — sliced
2 Tbs butter
4 sweet potatoes — peeled, cubed
2 potatoes — peeled, cubed
3 cup stock — vegetable or chicken
1/2 cup cream
salt and freshly ground black pepper
nutmeg — to taste
TOPPING:
300 g snoek — smoked, flaked
1/4 cup oil — for shalow frying
2 Granny Smith apples — julienned
micro herbs — coriander and watercress
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Method:

In a large pot, heat the butter and saute the leeks until softened and fragrant. Add all the potatoes and saute for a few minutes, then add the stock, cover and bring to the boil. Reduce heat and simmer gently until potatoes are tender.
Add the cream and use a stick blender to blend until smooth and velvety. Season to taste.

Snoek topping: Heat the oil in a large pan and fry the bits of snoek until golden and crispy. Place to paper towel to absorb excess oil.
Serve soup chilled or warm with crispy smoked snoek, julienned apple and micro herbs.

Recipe reprinted with permission of Bits of Carey.



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