Sweet potato soup, nectarine, ginger biscuit, honeycomb

8

Portions

180 MIN

Preparation time

MEDIUM

Difficulty

Ingredients

Sweet potato soup
2 white onions – finely diced
12g grated ginger
100g butter
1.6kg white flesh sweet potatoes – peeled and cubed
800ml vegetable stock*
600ml water
salt to taste

Nectarine juice
8 nectarines – must be ripe or even slightly overripe
300ml water
8 crumbled ginger biscuit stones* – 1 per serving
8 sweet potato crisps* – broken into shards
40g fresh beeswax honey – 5g per serving
2 nectarines – skin removed and diced into medium-sized cubes
16 leaves purple basil – 2 per serving

Vegetable Stock
450g onions – diced
250g carrots – diced
150g leeks – diced
120g celery – diced
20g thyme
1 bay leaf
3g whole black peppercorns
3g fennel seeds
2.5 litres water
30g parsley stalks

Ginger Biscuit Stones
60g for serving 8
170g self raising flour
115g soft brown sugar
5g bicarbonate of soda
57g butter
8g ground ginger
1,5g ground cinnamon
20g golden syrup
1 egg

Sweet Potato Crisps
1 large orange-fleshed sweet potato
olive oil – for brushing

Step by Step

Rust en Vrede
The play of flavour with the sweet nectarine and the savoury sweet potato is delicious. Then add the honeycomb and the crunchy crumbled ginger biscuit stone and you have this crazy ‘simple’ soup that is now so complex.

Sweet potato soup
Gently cook the onions and ginger in the butter – avoid colouring. When cutting the sweet potatoes into large cubes, keep them the same size to ensure even cooking time. Add the sweet potatoes to the pot, immediately followed by the stock and water. Simmer until the potatoes are soft, and blend in a Thermomix jug while hot. The soup should be a thick pouring consistency. Season to taste with salt.

Cut the nectarines in half and remove the stones. Place in a roasting tray with the water. Cover tightly with foil and roast at 180 °C or until the nectarines have softened completely. Leave overnight, and strain through muslin cloth the following day.

To assemble, arrange the ingredients as desired or as per the photo. On each hot soup plate, arrange 1 ginger biscuit stone, 1 sweet potato crisp, 5g beeswax honey, 15g nectarines and 2 purple basil leaves. Once placed, pour 30ml of the nectarine juice onto each plate, and then pour 180ml portions of soup at the table.

Vegetable Stock
Place all the ingredients in a pot, except the parsley. Bring the contents of the pot to a simmer and skim continuously, simmering for 45 minutes. Leave to cool and infuse. Add the parsley stalks to the liquid. Refrigerate for 2 days until the flavour has developed. Strain before using.

Ginger Biscuit Stones
Preheat oven to 180°C. Cream the butter and brown sugar. Add the syrup until well incorporated. Add the spices, followed by the rest of the dry ingredients. Add the egg and mix to stiff consistency. Roll into balls and bake for 15-20 minutes.

Sweet Potato Crisps

Rinse the sweet potato. Top and tail and place on the gravity slicer, slicing on setting 1 or until thin enough to be almost transparent. Brush with olive oil and set on dehydrator racks between Silpat mats to weigh them down. Dehydrate at 54 °C for 48 hours or until properly crispy.