"1/4 cup of butter"
"1 minced garlic clove"
"2 cups of finely chopped onion"
"1 kg of raw sweet potatoes, peeled and cut into fine slices"
"1 tablespoon of salt"
"1/4 teaspoon of black pepper"
"3/4 cup of water"
"1 medium-sized agria", "1 1/2 cups of milk", "1 1/2 cups of water", "2 eggs", "1/2 cup of heavy cream"
"1/4 cup of butter"
"1 minced garlic clove"
"2 cups of finely chopped onion"
"1 kg of raw sweet potatoes, peeled and cut into fine slices"
"1 tablespoon of salt"
"1/4 teaspoon of black pepper"
"3/4 cup of water"
"1 medium-sized agria", "1 1/2 cups of milk", "1 1/2 cups of water", "2 eggs", "1/2 cup of heavy cream"
Melt the butter in a large pot over medium heat, add the garlic and onion and cook until they're soft and lightly browned, about 5 minutes
Add the sweet potatoes, seasonings, and 3/4 cup of water to the pot
Cover and bring to a boil, then reduce the heat and simmer for 15 minutes or until the sweet potatoes are tender
Cut off the stems of the agria, leaving them quite short and chop the leaves
Add all the agria stems and half the chopped leaves to the potato mixture, along with the milk and water
Simmer for 15 minutes
Blend the entire mixture in a blender or food processor
Return the pot to the stovetop and heat over low, whisking constantly until slightly thickened
Add the eggs, one at a time, whisking well after each addition, then season with salt and pepper to taste
Garnish with the remaining agria leaves and serve immediately
Serves 6-8 people.
