Sweet Potato and Emmental L'Ancêtre Soup
- 45 ml (3 tbsp.) butter
- 2 sweet potatoes, peeled and cut into cubes
- 1 onion, thinly sliced
- 2 garlic cloves, chopped
- 15 ml (1 tbsp.) honey
- 500 ml (2 cups) chicken stock
- 500 ml (2 cups) milk
- 500 ml (2 cups) Emmental L'Ancêtre, grated
- Salt and freshly ground pepper
In a large saucepan, melt the butter and brown the sweet potatoes and onion for approximately 5 minutes. Add the garlic and honey, and continue cooking for a few minutes. Then, add the chicken stock and milk. Season with salt and pepper. Bring to a boil and let simmer over low heat for 30 minutes, or until the vegetables are very tender.
Blend the mixture into a smooth purée, and pour it back into the saucepan. Reheat and add 375 ml (1 1/2 cup) of Emmental L'Ancêtre, while stirring until it is melted or well mixed. Serve very warm with crispy Emmental chips.
Crispy Emmental Chips
- Preheat the oven to 400°F (200°C).
On a baking sheet covered with parchment paper, place small round portions of 15 ml (1 tbsp.) of cheese. Bake for approximately 5 minutes or until they are crispy.