By: Chef Halavan

Prep time: 60 minutes

Serves: 8

Ingredients:

Ingredients for the soup:
4 tablespoons olive oil
2 onions, cut into small cubes
4 cloves of garlic, sliced
4 large sweet potatoes, peeled and cut into thick slices
Salt, shredded black pepper
Container of cooking cream (15% fat)
1 liter (4.2 cups) of boiling water
Tnuva Labaneh
Chopped chives and parsley for decoration

Ingredients for the bowls:
1 package of Tnuva Ma’adanot Frozen Rolled Puff Pastry Dough for Sweet and Savory Pastries, thawed according to the instructions on the packaging

Instructions:

1. To make the bowls, heat oven to 350 ⁰F. Spread the dough on a flat surface. Using a glass or a cookie cutter, cut the dough into circles (about 4-inches) and place them into the muffin tin, creating small round hollow “bowls”. Bake for 30-35 minutes, until golden. Cool and carefully take out of the tin.
2. To make the soup, heat the olive oil in a large saucepan over a medium flame. Sauté the onion until golden. Add the sliced garlic and fry for an additional two minutes. Season with salt and black pepper, add the sliced sweet potatoes and boiling water. Cook until the sweet potato is completely softened. Remove from heat and pour out one cup of water to thicken the soup.
3. Using a blender, blend the soup until smooth. Add the cream and, stirring, cook for another 5-10 minutes.
4. For serving, fill the puff bowls with soup right before serving. Decorate with a teaspoon of refreshing labaneh and chopped greens.