As I think I have mentioned before, it feels a little backwards to be making recipes out of magazines that were from the fall/winter months in the summer (and vice versa). This was definitely one of thse recipes (soup in June?) but at the same time it has been pretty rainy and dreary so it sort of fit.
The soup turned out very well. The only change I made, aside from leaving out the crossed red pepper was that I used 3 pounds of sweet potato (roughly) rather than 2 pounds. I had one gigantic sweet potato that weighed out at 3 pounds. I did cut the ends off before baking and may not have gotten all of it scraped out and put in the pot but it was definitely more than 2 pounds. I also used my stick blender to purée it rather than a regular blender. It worked very well, especially when the items in the soup to begin with were very soft.
Oh, and I baked my sweet potatoes instead of microwaving them as the recipe says below. I did about 45 minutes in a 400 degree oven. Something about covering a dish with plastic wrap and putting it in the microwave didn’t seem right.
Taken from the November 2013 issue of Cooking Light magazine.
- 2 pounds of sweet potatoes, about 2 large, halved lengthwise
- 1/4 cup water
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 4 cups chicken stock
- 1/4 teaspoon salt
- 6 bacon slices, cooked and crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons flat leaf parsley for garnish (optional; I used some dried)
Place potatoes, cut side down in a 11×7 (11×13) dish. Add 1/4 cup water and cover with plastic wrap. Microwave on high for 15 minutes or until potatoes are tender. Cool slightly. Discard potato skins.
Heat large saucepan over medium high heat. Add oil, swirl to coat. Add onion,measure 1 minute or until translucent. Stir in cumin and red pepper. Add stock to the pan, bring to a boil.
Place half the sweet potato and half of the stock mixture in a blender. Remove center piece of lid (to allow steam to escape) and secure lid on blender. Place a towel over the opening (to avoid splatters) and blend until smooth. Pour into a large bowl. Repeat with the rest of the potato and stock. Stir in salt.
Divide soup evenly between bowls (it said 6 bowls). Top each bowl with bacon and Parmesan cheese.
Note – since I did use the stick blender I put the sweet potato in the pot with the stock. In the end it cooked a little longer both before and after blending it. I don’t think it hurt anything but it was over the heat longer than the recipe calls for.