Chef Roger Wilton,
Bell MTS Place
The Pink Floyd frontman Roger Waters downed this super-thick soup before he rocked out on stage June 27, 2007.
Ingredients
4 cups sweet potatoes, peeled and cut into 1″ cubes
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 medium yellow onion, diced
2 Tbsp minced garlic
6 cups vegetable stock
1 cup shredded Bothwell Smoked Gouda
1/2 cup 35% cream
Method
- Preheat oven to 325°F.
- In a bowl, toss sweet potatoes with 2 Tbsp of olive oil, salt and pepper.
- Place potatoes in an even layer in roasting pan. Put in oven. Flip potatoes every 10 min until they turn deep brown.
- In a pot over medium heat, add remaining olive oil and onions. When onions are golden, add garlic and cook 2 min.
- Add sweet potatoes and enough vegetable stock to cover potatoes. Bring liquid to a boil then reduce heat to simmer for 30 min.
- Transfer liquid and potatoes into blender, and purée until smooth. If purée is too thick add remaining vegetable stock.
- Place soup over medium-low heat. Return to light simmer.
- Whisk in smoked Gouda until it is evenly melted throughout soup.
- Whisk in cream and allow to simmer for 5 min.
- Add salt and pepper to taste.
Yield 4-6 servings