Sweet Potato and Brown Butter Soup

1. Heat a large pan with oil over high heat. Add in the onion and sweet potato and cook for 3-5 minutes, or until the onion is tender. Pour in the chicken stock and bring to a boil. Once boiling, reduce the heat, cover and simmer for 20 minutes.
2. Once the potatoes are tender, puree the soup in batches in a food processor. Return to the pot.
3. Using a saute pan, set to high heat. Once hot, add in the butter and swirl the pan over the heat to brown the butter evenly. As soon as the foaming settles down and the butter is browned, add it to the pot of soup, reserving a tablespoon.
4. Ladle the soup into the bowls and top with goat’s cheese and watercress. Drizzle the reserved brown butter over top and serve.