mariadnoca
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because Susan's post/link is dead.
SWEET POTATO AND CARAMELIZED ONION SOUP
Source: Caprial's Soups and Sandwiches by Caprial Pence and Mark Dowers
Servings: 6 to 8
Roasted sweet potatoes and caramelized onions make a perfect match in this soup.
5 medium sweet potatoes, peeled and diced
3 tablespoons olive oil
1/4 pound peppered bacon or thick-cut bacon, diced
5 large onions, julienned
3 cloves garlic, minced
1 cup dry white wine
8 cups chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon cayenne sauce
Salt
Freshly ground black pepper
Creme fraiche, for garnish
Rosemary croutons, for garnish
Preheat the oven to 350 degrees.
Toss the sweet potatoes with oil to coat and place them on a large sheet pan.
Bake the sweet potatoes until they are tender and slightly caramelized, 45 minutes to 1 hour.
In the meantime, in a large stockpot over medium heat, add the bacon and cook until crispy. Remove the bacon, crumble, and reserve for garnish.
Add the onions to the rendered bacon fat and cook, stirring occasionally, until they are golden brown and caramelized, 15 to 20 minutes.
Add the garlic and wine, and cook over medium-high heat until the liquid is reduced.
Add the sweet potatoes and stock, and bring to a boil. Decrease the heat to low and simmer 25 to 30 minutes.
Puree the soup in a food processor or blender and return it to the pot. Stir in the Worcestershire sauce and cayenne sauce, and season to taste with salt and pepper.
To serve, ladle into individual serving bowls and garnish with the bacon, creme fraiche, and croutons.
SWEET POTATO AND CARAMELIZED ONION SOUP
Source: Caprial's Soups and Sandwiches by Caprial Pence and Mark Dowers
Servings: 6 to 8
Roasted sweet potatoes and caramelized onions make a perfect match in this soup.
5 medium sweet potatoes, peeled and diced
3 tablespoons olive oil
1/4 pound peppered bacon or thick-cut bacon, diced
5 large onions, julienned
3 cloves garlic, minced
1 cup dry white wine
8 cups chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon cayenne sauce
Salt
Freshly ground black pepper
Creme fraiche, for garnish
Rosemary croutons, for garnish
Preheat the oven to 350 degrees.
Toss the sweet potatoes with oil to coat and place them on a large sheet pan.
Bake the sweet potatoes until they are tender and slightly caramelized, 45 minutes to 1 hour.
In the meantime, in a large stockpot over medium heat, add the bacon and cook until crispy. Remove the bacon, crumble, and reserve for garnish.
Add the onions to the rendered bacon fat and cook, stirring occasionally, until they are golden brown and caramelized, 15 to 20 minutes.
Add the garlic and wine, and cook over medium-high heat until the liquid is reduced.
Add the sweet potatoes and stock, and bring to a boil. Decrease the heat to low and simmer 25 to 30 minutes.
Puree the soup in a food processor or blender and return it to the pot. Stir in the Worcestershire sauce and cayenne sauce, and season to taste with salt and pepper.
To serve, ladle into individual serving bowls and garnish with the bacon, creme fraiche, and croutons.