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Sweet Potato Soup

Source of Recipe


Gourmet






List of Ingredients



• 2 slices lean bacon
  
• 1-1/2 Tbsp unsalted butter
  
• 1/3 cup minced onion
  
• 1 carrot, sliced thin
  
• 1 celery rib, sliced thinly
  
• 1 bay leaf
  
• 1 large sweet potato, peeled, quartered lengthwise, sliced thinly
  
• 1 small boiling potato, peeled, halved lengthwise, sliced thinly
  
• 2 cups canned chicken broth, plus additional for thinning soup
  
• 1/3 cup dry white wine
  
• Freshly grated nutmeg to taste
  
• Salt and white pepper to taste
  
• Sour cream, for garnish
  
• Sliced scallion greens, for garnish
  






Instructions



1. In a heavy skillet, cook bacon over moderate heat until crisp and transfer with tongs to paper towels to drain; reserve bacon.
   
   
2. To the fat in the skillet, add the butter, onion, carrot, celery, and bay leaf; cook over moderate-low heat, stirring occasionally, 5 to 6 minutes, or until vegetables are softened. Transfer mixture to a saucepan; add potatoes, 2 cups of broth, wine, and 1/2 cup water; bring to a boil. Simmer mixture, covered, for 20 to 25 minutes or until potatoes are very tender.
   
   
3. Discard bay leaf and transfer the mixture in batches to a food processor or blender to purée. If necessary, thin with additional broth to reach desired consistency. Add nutmeg, salt, and white pepper to taste. Return to saucepan to heat through. Ladle into bowls and top with crumbled bacon, sour cream and scallion greens.
   
   Serves 2