Sweet Potato Soup Recipe
Ingredients
| Butter/Margarine | 25 Gram | |
| Onion | 1 , chopped | |
| Carrots | 2 , sliced | |
| Celery sticks | 2 , sliced | |
| Bay Leaf | 1 | |
| Sweet potatoes | 750 Gram, peeled | |
| Potatoes | 250 Gram, peeled | |
| Chicken stock | 1.2 Liter | |
| Water | 150 Milliliter | |
| Dry white wine | 125 Milliliter | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Pepper white | 1/4 Teaspoon | |
| 4-6 rindless smoked bacon rashers, halved and grilled until crisp | ||
| Salt | To Taste | |
| Chopped parsley, to 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.
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.
Chef
