Wisconsin Gruyère Cheese And Sweet Potato Soup With Maple Brioche Croutons

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Wisconsin Cheese


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For Croutons:

4 thick slices brioche, cut in 1" cubes

2 tablespoons butter, melted

1 tablespoon maple syrup

1 pinch cayenne

1 pinch kosher salt

For Soup:

3 medium sweet potatoes, peeled, large dice

1 quart chicken stock

1 quart heavy cream

1 stick cinnamon

1/4 teaspoon freshly ground nutmeg

1 tablespoon kosher salt

2 cups Wisconsin Gruyère cheese (Emmi-Roth Käse Surchoix), grated

1 sprig fresh sage, for garnish

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