Creamy Sweet Potato Soup with Creamy Marshmallows in Shot Glasses topcook.tomathouse.com
Preparation:In a saucepan over medium-high heat, sauté 1 chopped shallot, 2 tablespoons butter, and 1 tablespoon minced ginger until softened, 3 minutes. Add 1 diced, peeled sweet potato, 1/2 diced, peeled green apple, 1/2 teaspoon Madras curry powder, 3 tablespoons maple syrup, and 2 1/2 cups water. Simmer until sweet potatoes are tender, 15 to 20 minutes, then puree in a blender until smooth; thin with water if necessary. Season with salt and pepper to taste. Ladle soup into 8 to 10 shot glasses. Whisk in 2 tablespoons. creamy marshmallows and heavy cream; drizzle the mixture over the soup and garnish with diced green apple. Ingredients:
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