Thursday, 24 May 2012

Sweet potato soup recipe

Sweet potato soup for dinner tonight!

While I was on my trip to Brugge approximately 2 weeks ago, I saw this book on soups on the ferry cruise. It was such an interesting book that I decided to give it a go. The recipes looked pretty reliable too.

Took me 3 and half hours to make this soup. All the hassle in making the fresh chicken stock, then cooking the vege till tender before blending them all together.

But the end result was good. The soup tasted amazing. As good as butternut squash soup. Well, as long as my guests love it and ask for a second helping, I guess I have been pretty successful. hehe..

I have to apologise for not blogging for 3 days! That's because tuesday, I received good news that I have received a GP post in scotland, hence, was hyper with celebration for 3 days. Too busy to blog!

Back on track again!

Thanks to the book on 'Soups'! After the successful sweet potato soup, will try cream sweetcorn soup next!

Sweet potato soup recipe:

4-6 rindless smoked bacon rashers
25g butter
1 onion, chopped
2 carrots, sliced
2 celery sticks, sliced
1 bay leaf
750g sweet potatoes, sliced
250g potatoes, sliced
1.2 litres chicken stock
150ml water
125ml dry white wine
1/4 tsp grated nutmeg
1/4 tsp white pepper

1. Heat the bacon in a frying pan over a gentle heat until the fat runs, then raise the heat and cook over a moderate heat until very crisp. Using tongs, transfer the bacon on to kitchen paper to drain.

2. Add the butter to the bacon fat left in the frying pan and cook the onion, celery, carrots and bay leaf over a low heat for 5-8 minutes, stirring frequently.

3. Transfer the mixture to a saucepan. Add the sweet potatoes, potatoes, stock, measured water and wine. Bring the mixture to a boil, then lower the heat and simmer, covered, for 35-40 minutes, or until the vegetables are very tender. Remove and discard the bay leaf.

4. Puree the mixture in a blender or food processor until smooth. Transfer to a clean saucepan. Add the nutmeg, white pepper and salt to taste. Put the pan over a moderate heat, stirring until the soup is hot.

5. Serve the soup in warmed bowls, garnishing each portion with the reserved bacon.

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