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Sweet Potato Soup

Global.Potpourri's picture
Ingredients
  Butter/Margarine 1 Ounce (25 Gram)
  Onion 1 , chopped
  Carrots 2 , sliced
  Celery sticks 2 , sliced
  Bay leaf 1
  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
  Salt To Taste
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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