700g of sweet potatoes
4 slices of pork loin, without skin, cut into cubes
100g of broad beans
2 tablespoons of chopped onion
2 tablespoons of butter
2 cups of milk
1 1/2 cups of chicken broth
1/3 cup of natural yogurt
Salt to taste
700g of sweet potatoes
4 slices of pork loin, without skin, cut into cubes
100g of broad beans
2 tablespoons of chopped onion
2 tablespoons of butter
2 cups of milk
1 1/2 cups of chicken broth
1/3 cup of natural yogurt
Salt to taste
Preheat the oven to 400°F (200°C)
Wrap the well-washed sweet potatoes, with skin, in aluminum foil and bake for 50 minutes
Arrange the pork cubes in a baking dish and bake until golden brown
Remove from the oven and reserve
Blanch the broad beans in water for a few minutes, drain and remove the bean pods. Reserve
When the sweet potatoes are cooked, peel them and mash with a fork in a bowl
In a pan, fry the onion in butter until it starts to brown
Add the milk, chicken broth, and mashed sweet potato
Let simmer at moderate heat for 5 minutes
Add the yogurt and season
Maintain on low heat for another 2 minutes, let cool slightly, and pour the soup into a blender
Blend well until smooth
Pour into a serving bowl and serve with pork cubes and broad beans
Serves 4
