She made some small modifications to a recipe from the book Home Made by Yvette Van Boven via Culinate:
|2||leeks, washed and cut into rounds|
|3||sweet potatoes, peeled and cubed|
|2||garlic cloves, chopped|
|~||Dab of butter|
|1||glass white wine|
|4||cups chicken broth|
|~||Pinch of cayenne pepper, to taste|
|1||can (14 oz.) chickpeas|
|~||A few sprigs of fresh oregano|
|1||Tbsp. crème fraîche per bowl|
- Brown the onion and leeks in the butter, then add the sweet potatoes and garlic and saute a few minues. Add the white wine. Blend in the broth as well as the bay and cayenne pepper. Simmer on low heat for 25 minutes.
- Puree the soup in batches in a blender until smooth.
- Serve the soup in individual large bowls, each with 1 tablespoon cashew nuts (briefly fried in the butter and sprinkled with a little sea salt) and a generous dollop of crème fraîche