Elder Beryl Van-Oploo's Sweet Potato and Native Thyme Soup Recipe

Elder Beryl Van-Oploo shares her recipe for sweet potato, leek, and native thyme soup, a take on vichyssoise. The soup uses native thyme for a bush flavor, available fresh or dried. Ingredients include olive oil, brown onion, sweet potatoes, garlic, ground native thyme, thickened cream, salt, pepper, and fresh native thyme leaves. The recipe involves discarding leek outer parts, washing and chopping leeks, then frying with onion, sweet potato, garlic, and thyme. Water is added, boiled, then simmered until tender. After cooling, the soup is blended, strained, reheated, and mixed with cream, seasoned, and garnished. The recipe is from Aunty Beryl's Cookbook, photography by Cath Muscat, published by Murdoch Books for $49.99.