champignon & sweet potato soup with thyme ricotta crostini

I crave a soup. Yes, again. Soups are one of my favorite things to eat, so it doesn’t matter what time of the day, season or occasion – I like my soup. They are filling, full of flavor and warming. They bring back memories, help forget about troubles and bring comfort like a good, old friend 😉 Try this simple mushroom soup with crunchy crostini on the side and forget about what worries you! Not working? Pour yourself another bowl 🙂

CHAMPIGNON & SWEET POTATO SOUP WITH THYME RICOTTA CROSTINI

Ingredients

(4-6 servings)

for the soup:

1 kg champignons, chopped

1 onion, chopped

3 garlic cloves, chopped

1,5 cup cubed sweet potato

5-6 cups vegetable broth

2 tbsp olive oil

1 tbsp butter

2 tbsp cream

splash of white wine vinegar

½ tbsp thyme, 1 laurel leaf

salt and freshly ground pepper

for the crostini:

baguette

150 g ricotta cheese

1 tbsp dried or fresh thyme, chopped

1/2 tbsp dried or fresh oregano, chopped

1/2 tbsp lemon juice

1 tbsp olive oil

1 garlic clove, peeled

salt and freshly ground pepper

Recipe

Heat the olive oil in a thick-bottomed pot, add the butter and let it melt. Add the mushrooms, stir and cook until they are lightly brown and have released most of their water. Add the onion, garlic and thyme, stir and cook for about 2 minutes. Add the chicken broth, potatoes, salt and laurel leaf, increase the heat to a medium high and bring to a simmer. Cook for about 15 minutes or until the potatoes are soft. Remove from the heat and using a blender purée the soup until smooth. Season to taste with salt and pepper and stir in the cream. Keep warm.

Meanwhile, whisk the ricotta with lemon juice, olive oil, thyme, oregano and season to taste with salt and pepper. Grill or broil the bread slices until lightly charred. Rub each slice with garlic clove and cover with ricotta mixture. You can also add some sautéed mushrooms of your choice on top. Serve the soup with the crostini on the side. Enjoy !