A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chef Walter Royal's Savory Sweet Potato Soup
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 slices bacon, roughly chopped
1 medium onion, peeled and roughly chopped
2 small carrots, peeled and chopped
1/2 cup roughly chopped celery
1 1/2 teaspoon finely chopped garlic
1 Granny Smith apple, peeled, cored and chopped
2 1/2 pounds sweet potatoes, peeled and diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup flour
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste
hot pepper sauce to taste
creme fraiche or sour cream
fresh thyme sprigs
directions
Saute bacon in a large soup pot until crisp. Remove with a slotted spoon or spatula and set aside.
To bacon drippings, add onion, carrot, celery, shallot, garlic, apples and sweet potatoes. Saute 4 to 5 minutes, stirring occasionally.
Add basil, oregano, thyme and flour. Stir until flour is well mixed and moistened throughout. Add chicken stock and stir occasionally until soup comes to a boil. Turn heat to low and simmer until all ingredients are soft, about 20 minutes.
Puree in a food processor, blender or food mill. Return to soup pot, stir in heavy cream and season to taste with salt, pepper and hot pepper sauce. Keep over very low heat, but do not boil.
To serve, pour soup in bowls and garnish tops with creme fraiche or sour cream, reserved bacon and thyme springs.
Recipe Source: Chef Walter Royal, executive chef of the Angus Barn in Durham, NC
added by
kmorales
nutrition data
396 calories, 17 grams fat, 51 grams carbohydrates, 7 grams protein per serving.
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