Sweet Potato Soup With Ham Toasties
"From Recipe+ magazine August'16."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Remove from heat and using an electric stick mixer, blend soup until smooth and season to taste.
Step 4
Meanwhile, to make toasties, preheat a sandwich press and place bread on a clean work surface, spread both sides with extra butter.
Step 5
Spread one side of each with mustard and top with ham and cheese and then top with remaining bread slice.
Step 6
Cook in batches, in a sandwich press for 3 minutes or until heat and golden.
Step 7
Swirl cream through soup and sprinkle with chives and serve with toasties.
Tips
No special items needed.