SWP: Sweet Potato Chowder
Source of Recipe
"A Great Bowl of Soup", Edited by Christine Byrnes, Sterling Publishing Co., Inc.
4 ounces pancetta or bacon -- cut into 1/4-inch slivers
2 celery stalks -- cut crosswise into
-- 1/4-inch slices
2 red onions -- diced
1 Golden Delicious apple -- peeled, cored, and
-- cut into 1/2-inch chunks
2 tablespoons all-purpose flour
4 cups beef, chicken, or vegetarian stock
3 medium sweet potatoes -- peeled and cut into
-- 1/2-inch chunks
2 cups half-and-half
salt -- to taste
ground pepper -- to taste
1/2 cup sour cream or yogurt
-- (up to 1 cup)
fresh chives -- snipped (used for garnish)
Saute the pancetta in a 3-quart saucepan over medium-high heat until crispy but not hard. Transfer to a plate with a slotted spoon. Discard all but 2 tablespoons drippings from the saucepan. Add the celery, onions, and apple to the drippings and saute until softened, about 5 minutes. Add the flour and cook, stirring, until blended. Gradually add 2 cups stock and heat to boiling. Cover and simmer over medium-low heat until the sweet potatoes are tender but not falling apart, about 25 minutes.
Stir in the half-and-half and heat through. Season with salt and pepper. Ladle into warmed soup bowls and garnish each with a dollop of sour cream and a sprinkle of chives and pancetta.
Each serving provides: about 319 calories, 8 g protein, 29 g carbohydrate, 20 g total fat, 44 mg cholesterol, 318 mg sodium.
Note: For a vegetarian soup, substitute 2 tablespoons butter or olive oil for the pancetta.
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes 6 to 8 servings
Source: "A Great Bowl of Soup", Edited by Christine Byrnes, Sterling Publishing Co., Inc.
Categories: Holiday, Soups
Recipe typed for you by Judi Mae Phelps
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