Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP
Serves 4 – 6
This warming winter soup uses sweet potatoes that are now readily available,
but you can of course substitute ordinary potatoes in the recipe if you wish.
Heat the oven to 350F, Gas mark 4 or 180C.
Separate the garlic into individual cloves and put onto a small baking tray – unpeeled.
Drizzle with 1 tbs of the oil and roast for about 15 minutes until soft. Set aside to cool.
Heat the remaining oil in a large pan and gently cook the onions until very soft and only just coloured.
Add the sweet potato pieces and the thyme leaves.
Cover with a lid and leave to sweat for a further 5 minutes.
Add 1 litre of the stock and simmer the pan gently uncovered for 30 minutes or until the vegetables are very tender.
Squeeze the roasted garlic out of its papery peel into a small bowl.
Stir this garlic pulp into the soup and simmer for a further 5 minutes.
Blend the soup to a smooth puree adding the remaining stock if it is too thick,
stir in the crème fraiche and add seasoning to taste.