Ingredients
- 20 grams butter (plus extra to spread)
- 1 leek, pale section only thinly sliced
- 2 celery stalks, coarsely chopped
- 2 cloves of garlic, minced
- 650 grams sweet potato (orange sweet potato, peeled coarsely chopped)
- 2 large cubes (20 grams) chicken bouillon (stock cubes, 10 grams each)
- 1 litre water (boiling water, 4 cups)
- 170 grams baguette bread (1/2 baguette, French stick, cut into 8 slices)
- 2 tablespoons Dijon mustard
- 100 grams ham, shaved (leg ham)
- 2 slices (2 ounces) Swiss cheese (quartered)
- 1/3 cup thickened cream
- 1 tablespoon finely chopped chives
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.