Chop a small onion or a shallot and gently brown it in butter.
Peel one sweet potato (about 400 grams) and dice. Cook in enough water (~ 1 litre) with tiny bit (about 1 teaspoon) of instant veggie or chicken broth, a laurel leaf, and a small twig of rosemary. When soft, add a package (200 grams) of pre-cooked chestnuts and let it simmer for about 5 minutes.
Take out the laurel leaf and the rosemary. Puree the soup. Add more water if needed. Do not bring to boil again, it will attack you.
Take off the heat, add chili flakes, salt (not too much) and ground black pepper to taste, and a splash of sweet cream.
Crumble 100 grams of mild greek sheep cheese and add to the bowls. (Note that the cheese is salty!)
In other news, ankle is getting better. Only hurting a bit now.
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