'2 medium onions, peeled'
4 tablespoons of olive oil
1 kg of cooked and peeled sweet potatoes
1 1/2 to 2 liters of chicken broth
salt to taste
2 slices of bread without crust
4 tablespoons of olive oil
2 tablespoons of English-style sauce
1/2 cup of natural yogurt or azed cream, with 1/2 tablespoon of lemon juice
'2 medium onions, peeled'
4 tablespoons of olive oil
1 kg of cooked and peeled sweet potatoes
1 1/2 to 2 liters of chicken broth
salt to taste
2 slices of bread without crust
4 tablespoons of olive oil
2 tablespoons of English-style sauce
1/2 cup of natural yogurt or azed cream, with 1/2 tablespoon of lemon juice
Cut the onions into fine rings
Heat the olive oil in a pan
Add the onion and reduce heat to simmer
Cook without covering, stirring occasionally for 5 minutes
Cover the pan and cook for another 10 minutes until the onion is well cooked but not golden
Add the sweet potatoes cut into small pieces and cook for about 5 minutes, stirring occasionally
Add the chicken broth
Allow it to boil
Add the English-style sauce and cook for 10 more minutes
Blend in a blender
Check the seasoning and adjust as needed
Cut each slice of bread into 4 triangles
Place in a preheated oven (150°C) for about 10 minutes to dry out
Fry in olive oil for 10 minutes on each side
Drain on absorbent paper
Pour the soup into individual bowls
Add a triangle of bread to the soup and cover with 1 tablespoon of yogurt or azed cream
Serves 8 people.
