Cream Of Sweet Potato And Lemon Zest Soup With Rosemary Croutons

• 1 tablespoon olive oil
• 1 sweet potato large, cubed
• 1 chopped onion coarsely
• 2 garlic cloves
• 2 teaspoons rosemary
• 1 teaspoon lemon zest
• 1 cup vegetable broth
• 1 cup water
• 1 teaspoon lemon juice
• 5 1/16 tablespoons cream
• bread choice, mini ciabatta bread used here

1. For the croutons, mix olive oil, rosemary, and salt. Spread on bread slices and grill in oven for 5 minutes.
2. For the soup, heat the olive oil in a large saucepan, stir-fry sweet potatoes, onion, and garlic for 10 minutes..
3. Add rosemary, lemon zest, broth, and water.
4. Bring to a boil, cover, and simmer for 15 minutes.
5. Let cool for ten minutes.
6. Blend the soup several times to get a smooth texture.
7. Put the soup back into the pan, pour in the lemon juice and warm over medium heat, stirring constantly.
8. Pour into fancy bowls, add a touch of cream, and serve with toast.

olive oil, potato, onion, garlic, rosemary, lemon zest, vegetable broth, water, lemon juice, cream, bread choice

Taken from www.yummly.com/recipe/Cream-of-Sweet-Potato-and-Lemon-Zest-Soup-with-Rosemary-Croutons-767708 (may not work)