Sweet Potato Soup With Ham Toasties
November 21, 2016
"From Recipe+ magazine August'16."
- Serving Size: 1 (348.9 g)
- Calories 465.4
- Total Fat - 17.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 83 mg
- Sodium - 1188.2 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 5.3 g
- Sugars - 4.6 g
- Protein - 24.4 g
- Calcium - 298.5 mg
- Iron - 3.8 mg
- Vitamin C - 33.6 mg
- Thiamin - 0.6 mg
Melt butter in a large saucepan over moderate heat and cook and stir leek, celery and garlic for 3 minutes or until leek is soft.
Add sweet potato, crumbled stock cubes and the boiling water; bring to the boil and then reduce heat and simmer for 20 minutes or until sweet potato is tender.
Remove from heat and using an electric stick mixer, blend soup until smooth and season to taste.
Meanwhile, to make toasties, preheat a sandwich press and place bread on a clean work surface, spread both sides with extra butter.
Spread one side of each with mustard and top with ham and cheese and then top with remaining bread slice.
Cook in batches, in a sandwich press for 3 minutes or until heat and golden.
Swirl cream through soup and sprinkle with chives and serve with toasties.
Tips & Variations
No special items needed.