Sweet potato bisque

Wash, peel and dice the sweet potatoes. Cut the onion into thick rings and chop the garlic. Fry the onion, garlic, cinnamon stick and half of the sweet potatoes in a pan with the olive oil until a crust starts to form on the base. Now deglaze with the orange and lemon juice and the vegetable stock. Loosen the crust from the base and add the rest of the sweet potatoes and the cherry tomatoes. Cover the pan and leave to cook over a low heat for about 10 minutes. As soon as the sweet potatoes are done, remove the cinnamon stick and use a blender or hand blender to purée the contents of the pan before seasoning with salt and pepper. To make the gremolata. Grate the lemon zest and peel and crush the garlic cloves. Deseed the chilli and chop finely with the parsley. Mix all of the ingredients together with the olive oil in a small bowl. To make the croutons. Peel the garlic cloves before pressing them and then gently roasting them with the olive oil in a non-stick frying pan. Cut the baguette into small cubes. As soon as the garlic has browned, remove from the frying pan and add the baguette cubes. Toss to toast on all sides until brown and crispy. Finishing touches. Serve the soup with a little of the gremolata and garlic croutons and enjoy.

Recipe creation: Sebastian Copien