It’s somewhat of a rainy day here in Los Angeles. Perfect soup weather, actually. I’ve never really been much of a soup maker. My personal preference is to chew my food (albeit, as little chews as possible… I tend to be quite a FAST eater). The soup related items that I do make are usually pretty hearty, like a stew or chili. However, I have recently acquired a husband who ADORES soup. One of his favorite meals is a chicken tortilla soup served at a little mexican place in Encinitas, CA. So, because I love this man and need to frequently expand my culinary repertoire, I decided to make soup tonight.
It’s a smooth and filling pureed soup made from yams. You can use sweet potatoes or jewel yams, it will taste great either way!
Another awesome (non-soupy) addition to this soup is the crumbled bacon garnish… oh yes. I just
said typed bacon. Bippity Boppity BACON! (see Jim Gaffigan’s bacon bit for reference)
Sweet Potato Soup with Bacon Garnish
2 medium sweet potatoes (white or red), baked until soft
1/2 onion, sliced thin
2 1/2 c. chicken broth
3 small cloves of garlic
1-2 tsp. ground ginger
1/2 tsp. cinnamon
red pepper flakes
sea salt to taste
3 strips of bacon
1 thinly sliced green onion
- Cook the bacon till crispy. I like to do it in the oven at 350. It’s less messy.
- In a small skillet over low heat, add a little grease from the cooked bacon (about a tbsp.) and the sliced onion. Let the onion caramelize slowly. About 10-15 min.
- Get your blender ready! This is a pureed soup, so you can use a blender, food processor or immersion blender and get the same result. I used a food processor.
- Process sweet potato until pulverized, add chicken broth, caramelized onion, and garlic.
- Add ginger, salt, and red pepper flakes to taste. The ginger will make it spicy so go light on the red pepper if you don’t want too much heat.
- Serve with the crumbled bacon and green onion on top. It a winner for sure.