1.5 liters of Chicken Broth
500g of peeled and cubed sweet potatoes
20 cloves of garlic, peeled
1 1/2 cups (360ml) of milk
To taste: Salt
A pinch of Black Pepper
2 tablespoons (sopa) of butter at room temperature
1 1/2 teaspoons of fresh thyme, chopped, or 1/2 teaspoon of dried thyme
1.5 liters of Chicken Broth
500g of peeled and cubed sweet potatoes
20 cloves of garlic, peeled
1 1/2 cups (360ml) of milk
To taste: Salt
A pinch of Black Pepper
2 tablespoons (sopa) of butter at room temperature
1 1/2 teaspoons of fresh thyme, chopped, or 1/2 teaspoon of dried thyme
In a large pot, bring the chicken broth to a boil over high heat
Reduce the heat to moderate, add the sweet potatoes and garlic, and cook for 15 minutes or until the sweet potatoes are tender
Remove from the heat, let cool slightly, and process in a blender or food processor
Return the mixture to the pot and bring to low heat
Add the milk, stir, and season with salt and black pepper as needed
In a small bowl, cream together the butter and thyme with a spoon until well combined
Serve warm, placing 1 tablespoon of the sweet potato and garlic cream in each serving, topped with a dollop of the butter and thyme mixture
Calories per serving: 171
