Sweet Potato Soup

Ingredients:
500g Sweet Potatoes
150g Onions
500g Vegetable Stock
100g Chestnut Purée
1kg Macphie Béchamel with Butter Sauce
2g Freshly Grated Nutmeg
2g Paprika

Method:
Peel sweet potatoes and onions and cut into chunks. Sauté in a pan with a little olive oil
Add vegetable stock. Bring to the boil, reduce the heat and simmer gently until potatoes are cooked
Leave to cool then liquidise until smooth
Return to the pan, add chestnut purée and Macphie Béchamel with Butter Sauce and warm through
Add freshly grated nutmeg and paprika
Season to taste and serve with croutons

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