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 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 large pot; bring to boil and simmer until 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.