Servings: 6 to 8
4 thick slices brioche, cut in 1" cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of cayenne
Pinch of kosher salt
3 medium sweet potatoes, peeled, large dice
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 stick cinnamon
1/4 teaspoon nutmeg, freshly ground
1 tablespoon kosher salt
2 cups Wisconsin alpine-style cheese*, grated
1 sprig fresh sage, for garnish
Preheat oven to 350°F. In large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss cubes to coat with mixture. Place croutons on a sheet pan and bake about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and simmeruntil sweet potatoes are tender. Place sweet potatoes and liquid in blender beaker and puree until smooth.
Return liquid to medium pot and add cinnamon, nutmeg and salt; simmer. Using whisk, slowly stir in cheese. Adjust seasoning if needed.
Divide croutons evenly among bowls. Ladle soup over top; garnish with fresh sage.
*Such as Wisconsin Grand Cru.