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Prep
Difficulty
Easy
Time
Estimate
1 hour
Place a whole sweet potato, pricked all over in the oven. Peel and chop the sweet potatoes for the croutons, toss and bake. Prepare the broccoli soup. After the whole sweet potato is cool enough to handle, peel and puree with the soup ingredients. Serve the sweet potato croutons floating on top of the soup or in a separate bowl for each guest to load up their own.
Most versions of this soup, start with milk or cream, but we are relying solely on vegetables to make the base. Sharp cheddar stands out as the only highlighting creamy flavor. Other vegetables, such as turnips or other light colored or green vegetables can be substituted for the potatoes as long as the broccoli remains the dominating vegetable.
These are essentially tiny chunks of roasted sweet potatoes, but they serve so well as a final garnish to soups and grain based salads that I have taken to calling them croutons. They do not provide the crunch you may receive from the crispy bread, but a little flavorful boost of carbs is satisfying in several applications.
