Come mid-September I start getting the urge to make those autumn seasonal dishes. While it may be a little too soon to be thinking pumpkin bisque, I am always thinking sweet potatoes. You will notice more sweet potato soups entering the restaurant arena as more people think of healthier alternative. By blending this soup, you thicken without flour or heavy cream which loads on the calories.
Serves 4-5
Ingredients
2 pounds sweet potatoes, halved
1 Tablespoon extra-virgin olive oil
6 ounce package diced pancetta
1 medium sized yellow onion chopped
½ teaspoon cumin
Pinch crushed red pepper
Fresh ground salt and pepper
3 cups chicken stock
2 ounces shaved Parmesan cheese
1 French baguette
Fresh chives
Directions
- You can either roast the sweet potatoes in the oven then peel, (which I prefer for better flavor that brings out the natural juices) or cut sweet potatoes lengthwise and place down in microwave dish with 1/3 cup water. Microwave covered with plastic wrap for 14 minutes.
- Cool slightly and peel, discarding skin.
- Add pancetta to stock pot and render until slightly crispy. Remove ½ for garnish. Add onions and sauté until tender. About 6 minutes.
- Add peeled sweet potatoes and seasoning, then chicken stock and simmer for ½ hour.
- Remove from heat and let rest for 30 minutes.
- Gently and slowly pour soup into a food processor or blender and blend until smooth. CAUTION: do not overfill and make sure you cover the top with a thick dishtowel to avoid splashing of hot liquid.
- Place in bowls and top with Parmesan cheese, pancetta garnish and two fresh chives
- Brush baguette with butter and olive oil, salt and pepper
- Sprinkle with Parmesan cheese and broil until lightly brown. Serve on the side
Optional- a drizzle of amber pure maple syrup.
