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Directions for: Sweet Potato Vichyssoise


2 Tbsp butter

6 cup diced peeled sweet potato

2 cloves garlic, minced

1 onion, chopped

1 Tbsp minced ginger, root

4 cup vegetable stock

2 cup milk

⅓ cup plain yoghurt


1. In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes.

2. Pour in stock; bring to simmer.

3. Cover and cook over medium heat for 20 minutes or until vegetables are very tender.

4. Transfer soup, in batches, to blender or food processor; purée until smooth.

5. Transfer to large bowl.

6. Whisk in milk.

7. Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours).

8. Ladle into chilled bowls.

9. Garnish with dollop of yogurt.

See more: French, Dinner, Fall, Potatoes, Eggs/Dairy, Lunch, Soup, Side, Sauté