Sweet Potato Soup

By lorik

To highlight the earthiness of the sweet potatoes, we incorporate a quarter of the skins into the soup. In addition to the chives, serve the soup with one of our suggested garnishes (recipes follow). The garnish can be prepared during step 1 while the sweet potatoes stand in the water.

Ingredients

• Candied Bacon:
• 4 tablespoons unsalted butter
• 1 shallot, sliced thin
• 4 sprigs fresh thyme
• 4 1/4 cups water
• 2 pounds sweet potatoes, peeled, halved lengthwise, and sliced 1/4 inch thick, 1/4 of peels reserved
• 1 tablespoon packed brown sugar
• 1/2 teaspoon cider vinegar
• Salt and pepper
• Minced fresh chives
• 4 slices bacon, cut into 1/2-inch pieces
• 2 teaspoons dark brown sugar
• 1/2 teaspoon cider vinegar
• Maple Sour Cream:
• 1/3 cup sour cream
• 1 tablespoon maple syrup

Details

Servings 4
Adapted from atk.com

Preparation

Step 1

1. Melt butter in large saucepan over medium-low heat. Add shallot and thyme and cook until shallot is softened but not browned, about 5 minutes. Add water, increase heat to high, and bring to simmer. Remove pot from heat, add sweet potatoes and reserved peels, and let stand uncovered for 20 minutes.

2. Add sugar, vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to simmer over high heat. Reduce heat to medium-low, cover, and cook until potatoes are very soft, about 10 minutes.

3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 45 to 60 seconds. Return soup to clean pot. Bring to simmer over medium heat, adjusting consistency if desired. Season with salt and pepper to taste. Serve, topping each portion with sprinkle of chives.

Candied Bacon:
Cook bacon in 10-inch nonstick skillet over medium heat until crisp and well rendered, 6 to 8 minutes. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly, until bacon is evenly coated. Transfer to plate in single layer. Let bacon cool completely.