GRANNY SMITH SWEET POTATO SOUP
2 to 3 slices of bacon, roughly chopped
1 medium onion, peeled and roughly chopped
1 large (or 2 small) carrots, peeled and chopped
1/2 cup roughly chopped celery
1 shallot, finely chopped
1 1/2 teaspoons finely chopped garlic
1 Granny Smith apple, peeled, cored and chopped
2 1/2 pounds sweet potatoes, peeled and diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup flour
2 quarts chicken stock
1 cup heavy (whipping) cream
1/8 teaspoon salt (more to taste)
1/8 teaspoon pepper (more to taste)
1/8 teaspoon hot pepper sauce, optional (more to taste)
8 ounces sour cream
1 thyme sprig per serving
Place bacon in large stockpot over medium heat and saute until crisp. Remove with spatula and set aside.
To bacon drippings, add onion, carrot, celery, shallot, garlic, apple and sweet potatoes. Saute 4-5 minutes, stirring occasionally.
Add basil, oregano, thyme and flour. Stir mixture until flour is well mixed and moistened throughout. Add chicken stock and bring mixture to boil, stirring occasionally. Reduce heat to low and simmer 15-20 minutes or until all ingredients are soft.
Puree in food processor or blender (in batches, if necessary).
Return to soup pot over low heat (do not allow to boil). Stir in heavy cream and season with salt and pepper. If desired, add hot pepper sauce.
To serve:
Divide soup equally among 6-8 bowls and garnish each bowl of soup with a dollop of sour cream, reserved bacon and a thyme sprig.
Makes up to 8 servings
Source: Angus Barn to n the San Jose Mercury News, October 25, 2000 |