If you’re tired of the usual standard fare cream soups, today we’ll surprise you with an easy and exquisite recipe: sweet potato and saffron cream soup with cassava crisps.

The best time to consume sweet potatoes is between October and March. That is why this tuber is always identified with autumn and winter and where we can find higher quality and more delicious examples on the market.

Sweet potatoes are also known as yams. Its characteristic sweet taste is perfect for creating numerous and amazing culinary combinations. An interesting fact: certain experts claim that 200 grams of sweet potato cover twice the daily requirements of vitamins, due to its a high content of Provitamin A. And that being said, let’s get cooking!

Recipe: Sweet potato and saffron cream soup with cassava crisps

Ingredients (2 persons)

• 3 sweet potatoes
• 1 cassava
• 2 spring onions
• Butter
• Olive oil
• Chicken broth
• Saffron
• Salt and pepper

Elaboration

First of all, let’s peel and cut the sweet potatoes and cassava: slice the sweet potatoes and cut the cassava into long thin strips.

Fry 4 to 6 cassava strips in the olive oil, until crispy, remove and leave any surplus oil to drained away on kitchen towels. When the oil has drained away, bake in a preheated oven at 150 degrees, until dried.

In a saucepan, heat oil and add the sweet potatoes, the remaining cassava, the chopped spring onions and the chicken broth. Add salt, pepper and the La Mancha saffron strands to the mixture. Leave to cook for approximately 20 minutes over medium-low heat and when that time has elapsed, mash.

Prior to serving, adding a tablespoon of butter will give that perfect touch to the dish.  Mix all ingredients well until the butter is completely melted with the sweet potato cream.

Don’t forget to garnish the dishes with the cassava crisps just before serving and as a final dab some saffron strands.

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