Saturday, March 9, 2013

Pureed Sweet Potato Soup with Candied Bacon

Not too long ago, I was sick with a nasty cold. This was one of those colds when a nice, warm soup is just the thing to get you all cozy and feeling better. And before you ask, I'm weird and love to cook when I'm sick. Always have. Probably always will.

Well, this time I decided to go with something new. There were some potatoes on the counter so thought I'd try out a sweet potato soup. I've seen them before and they sounded good so I figured this would be a good time to get my cooking fix, get the warm soup, and get the nutritional power of the sweet potatoes all in one shot.

I had just discovered cooking bacon in the oven and was curious to try out the candied version. It seemed like it would be the perfect accompaniment to the soup. It was. The soup was warming and had a hint of sweetness from the sweet potatoes but it wasn't overwhelming. And with it being so full of veggies, it's a great way to get your daily fill of the good stuff.

Pureed Sweet Potato Soup with Candied Bacon

 2 large sweet potatoes, peeled and cubed
 4 small golden potatoes, cubed
 2-3 small shallots
 1 celery stalk, chopped
 2 carrots, chopped
 2 garlic cloves, minced
 5 c chicken or vegetable broth
 1 c milk
 1/4 c flour
 4 TB olive or grapeseed oil
 1 TB parsley
 1/16 tsp nutmeg
 1 tsp salt
 1/2 tsp pepper

1. Heat oil in large pot. Add shallots, celery and carrots. Cook until shallots are soft.
2. Add garlic and cook for 1-2 minutes. Be careful not to burn it.
3. Stir in flour and cook for about 2-3 minutes over medium-low heat or until it smells nutty. Slowly stir in broth.
4. Add remaining ingredients and bring to a boil. Continue to boil for 5 minutes then reduce heat to simmer.
5. Simmer for about 25-30 minutes or until vegetables are soft.
6. Puree until smooth and garnish with bacon.

For candied bacon:
Follow the recipe found here: but sprinkle each piece of bacon with a little brown sugar before placing it in the oven.

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