Sweet Potato Soup
|Butter/Margarine||1 Ounce (25 Gram)|
|Onion||1 , chopped|
|Carrots||2 , sliced|
|Celery sticks||2 , sliced|
|Sweet potatoes||1 1⁄2 Pound, peeled and sliced (750 Gram)|
|Potatoes||8 Ounce, peeled and sliced|
|Chicken stock||2 Pint (1.2 Liters)|
|Water||1⁄4 Pint (150 Milliliter)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Grated nutmeg||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Rindless smoked bacon rashers||6 , halved and grilled until crisp|
|Chopped parsley||1 Tablespoon (For Garnish)|
Heat the butter or margarine in a frying pan and cook the onion, carrots, celery and bay leaf over a low heat for 5-8 minutes, stirring often.
Transfer the mixture to a saucepan.
Add the sweet potatoes, potatoes, stock, water and white wine.
Bring to the boil, then lower the heat and simmer, uncovered, for 35-40 minutes or until the vegetables are tender.
Remove the bay leaf.
Puree the mixture, in batches if necessary, in a blender or food processor until smooth, transferring each batch to a clean saucepan.
Alternatively, rub through a fine sieve.
Add the nutmeg and pepper and season to taste with salt.
Place the pan over a moderate heat and stir until the soup is hot.
Serve the soup in individual bowls topped with the bacon and garnished with parsley.