½ tbsp olive oil
about 250ml chicken or vegetable stock
1 tbsp grated Parmesan + a bit for garnishing
30ml double cream
~ Add the potato and just cover with stock, put on the lid and simmer till very tender.
~ Squeeze the soft roasted garlic from its skins into the soup and purée until smooth.
~ Return to the pan and stir in the cream and Parmesan.
~ Bring to a simmer, taste and adjust seasoning again.
~ Serve hot with croutons and more Parmesan.
~ Peel a sweet potato per person and cut into chips.
~ Toss them with a drizzle of olive oil and some seasoning; salt and pepper plus cayenne if you fancy it.
~ Bake for about 20-25 minutes depending on how thick they are. They are ready when golden and crisp and tender.
... but I can do that too.
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