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Ingredients
- 25 g (1 oz) butter
- 1 small white onion, finely chopped
- 750 g (1 lb 10 oz) orange sweet potato, peeled and cut into 2 cm (¾ inch) dice
- 2 firm pears (about 500 g/1 lb 2 oz), peeled, cored and cut into 2 cm (¾ inch) dice
- 750 ml (26 fl oz/3 cups) vegetable stock
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- mint leaves, to garnish
Method
1. Melt the butter in a saucepan. Sauté the onion over medium heat for 2-3 minutes, or until softened but not browned.
2. Add the sweet potato and pear and cook, stirring, for 1-2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 20 minutes, or until the sweet potato and pear are soft.
3. Working in batches, transfer the soup to a blender or food processor and blend until smooth. Return to the saucepan, stir in the cream and gently reheat. Season to tastewith sea salt and freshly ground black pepper and serve garnished with the mint.
