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Published: Tuesday, 10/3/2006

Walter Royal's Savory Sweet Potato Soup

2 to 3 slices bacon, roughly chopped

1 medium onion, peeled and roughly chopped

1 large or 2 small carrots, peeled and chopped

cup roughly chopped celery

1 shallot, finely chopped

1 teaspoons finely chopped garlic

1 Granny Smith apple, peeled, cored, and chopped??

2 pounds sweet potatoes, peeled and diced

teaspoon dried basil

teaspoon dried oregano

teaspoon dried thyme

cup flour

2 quarts chicken stock

1 cup heavy cream

Salt, pepper, and hot pepper sauce to taste

Creme fraiche or sour cream

Thyme sprigs

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 sprigs.

Yield:

6 servings

Source:

North Carolina Sweet Potato Commission



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