Ingredients for the cheese flatbreads
- 50 gr. cow butter
- 185 ml of milk
- 300 gr. flour & extra for the work surface
- ½ tbsp. salt
- 150 gr. grated gruyere
- 2 tbsp olive oil for the pan
Ingredients for the soup
- 4 tbsp olive oil
- 1 white onion, finely chopped
- 1 leek, finely chopped
- 1 clove of garlic
- 2 large sweet potatoes, peeled, cut into pieces
- salt
- freshly ground pepper
- ¼ tsp cinnamon
- a little grated nutmeg
- 3 tbsp smoked paprika
- 1 liter chicken stock or water
- 80 ml cream
Implementation
1) We start with the cheese flatbreads. Heat the butter and milk in a small saucepan until the butter melts. Stir and remove from heat.
2) Put the flour and salt in the bowl of the food processor with the dough hook fitted.
3) Add the milk mixture and turn on the machine at medium speed. Let the ingredients ferment for 3-4 minutes until a soft and pliable dough is formed.
4) Add the gruyere and continue kneading for 1 minute. Wrap the dough in transparent film or parchment paper and let it rest, at room temperature, for 30 minutes.
5) Prepare the soup. Heat the olive oil in a large saucepan and sauté the onion and leek for 4-5 minutes until soft. Add the garlic and saute for 1 more minute.
6) Add the sweet potatoes and sprinkle with salt, freshly ground pepper, cinnamon, nutmeg and 1 tbsp. smoked paprika. Sauté for 1-2 minutes to let the spices release their aroma.
7) Pour in the chicken stock or water and bring to a boil. Lower the temperature and let it simmer for 20-25 minutes until the sweet potatoes are soft.
8) While the soup is boiling, on a floured surface, cut the dough into 6 equal pieces.
9) Roll out each piece of dough with a rolling pin, into a disk with a thickness of half a centimeter.
10) Heat the olive oil in a non-stick pan and cook each disc for 1-3 minutes on each side.
11) When the soup is ready, remove the pot from the heat and attach the glass blender to the food processor.
12) Beat the soup until it becomes velvety (it is better to do it first with the solids and gradually add the liquids). Add the cream and 2 tbsp. smoked paprika.
13) Serve straight from the glass blender on plates or keep the soup warm in the pot. Combine the soup with the cheese flatbreads.
Source: madameginger.com
