Source: Chef Jason Gorman
This silky blend of sweet potatoes, chicken stock, cream and Wisconsin Gruyère cheese is topped with fresh sage and buttery homemade brioche croutons.
4 thick slices brioche, cut in 1-inch cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Emmi-Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish
- Prepare Croutons: Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes gently to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside.
- Prepare Soup: Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.
- Return puree to a medium-size pot and add cinnamon, nutmeg and salt; bring to a simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.
- To serve, divide croutons evenly among bowls, placing in bottom of bowls. Ladle soup over the top; garnish with fresh sage.