800 grams sweet potatoes
50 g of half-salted butter
75 centiliters of vegetable broth
4 slices of bread of your choice
1 dash of sunflower oil
20 cl of cream
50 grams of Blue d’Auvergne
Salt and freshly ground pepper to taste
Peel and slice the onion.
Peel and wash the sweet potatoes. Cut them into a medium dice.
Peel, seed and cut the pears into chunks.
In a casserole dish, melt 30 grams of butter. Add the chopped onion and allow to cook for 2 minutes over low heat. As the onions begin to turn translucent, add the pieces of sweet potato and pear.
Pour in the vegetable stock and season with salt and pepper. Bring the contents of the dish to a boil. From there, cover and allow to simmer for 20 minutes.
To make the croutons, cut your slices of bread into cubes. Add them to a sauté pan that’s been heated with a bit of oil and the remaining butter.
Combine the cream with the soup and adjust for seasoning.
To serve, spoon into bowls (or soup tureen), sprinkle with the crumbled Blue d’Auvergne, and serve with your croutons.