Gruyere Cheese and Sweet Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Croutons:
4 thick slices brioche, cut in 1" cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt
For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock – Use Vegetable for Vegetarian
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Gruyère cheese grated
1 sprig fresh sage, for garnish
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Directions: |
Directions:Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.
Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Mash sweet potatoes and smash with potato masher until smooth. Add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.
Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: I've mixed in some regular Swiss with the Gruyere. Seems to be fine and reduces cost since Gruyere is expensive.
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