Sweet Potato Soup With Bacon
|Rindless smoked bacon rashers||6 , smoked|
|Butter||1 Ounce (25 Gram)|
|Onion||1 , chopped|
|Carrots||2 , sliced|
|Celery sticks||2 , sliced|
|Sweet potatoes||1 1⁄2 Pound, sliced (750 Gram)|
|Potatoes||8 Ounce, sliced (250 Gram)|
|Chicken stock||2 Pint (1.2 Liters)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Grated nutmeg||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
1. Heat the bacon in a frying pan over a gentle heat until the fat runs, then raise the heat and cook over a moderate heat until very crisp. Using tongs, transfer the bacon on to kitchen paper to drain.
2. Add the butter to the bacon fat left in the frying pan and cook the onion, carrots, celery and bay leaf over a low heat for 5-8 minutes, stirring frequently.
3. Transfer the mixture to a saucepan. Add the sweet potatoes, potatoes, stock, measured water and wine. Bring the mixture to the boil, then lower the heat and simmer, covered, for 35-40 minutes, or until the vegetables are very tender. Remove and discard the bay leaf.
4. Puree the mixture in a blender or food processor until smooth. Transfer to a clean saucepan. Add the nutmeg, white pepper and salt to taste. Put the pan over a moderate heat, stirring, until the soup is hot.