A buttery take on Sweet Potato Soup, built on cream and nutmeg and finished the way we like it. Ready in about 1 hr 30 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dijon mustard and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped tarragon and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
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