Cream Of Sweet Potato And Lemon Zest Soup With Rosemary Croutons

1. 1

   For the croutons, mix olive oil, rosemary, and salt. Spread on bread slices and grill in oven for 5 minutes.

2. 2

   For the soup, heat the olive oil in a large saucepan, stir-fry sweet potatoes, onion, and garlic for 10 minutes..

3. 3

   Add rosemary, lemon zest, broth, and water.

4. 4

   Bring to a boil, cover, and simmer for 15 minutes.

5. 5

   Let cool for ten minutes.

6. 6

   Blend the soup several times to get a smooth texture.

7. 7

   Put the soup back into the pan, pour in the lemon juice and warm over medium heat, stirring constantly.

8. 8

   Pour into fancy bowls, add a touch of cream, and serve with toast.

No nutritional information available.

No additional tips available.