1/1 Photo of Sweet Potato Bacon and Onion Soup
1 hr 50 mins
1 hr 30 mins
From the Take Three book. Haven't tried it, but will! Guessing at the times. Will update them when I've made it.
My Private Note
Units: US | Metric
- 1Heat the oven to 180°C Cut the sweet potatoes in half lengthwise, rub with the olive oil and bake, cut side down for 1 hour until tender. Allow to cool, then scoop the flesh out of the skins and discard the skins.
- 2Arrange the bacon on a foil-covered baking tray and grill or fry in a non-stick frying pan until super crisp. Remove and drain on kitchen paper, then crumble into small pieces. Cook the onions in the bacon fat or in 1 tbs olive oil over a moderate heat for 5 minutes until they start to soften.
- 3Add the sweet potato flesh, bay leaves, chicken stock, nutmeg, salt and pepper and bring to the boil, stirring. Simmer for 15 minutes, stirring occasionally. If it’s too lumpy for your taste, whip out the bay leaves and whiz the whole lot in the food processor, otherwise leave it alone. Serve in warmed soup bowls, topped with crumbled crisp bacon.
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Nutritional Facts for Sweet Potato Bacon and Onion Soup
Serving Size: 1 (563 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 537.5
- Calories from Fat 250
- Total Fat 27.8 g
- Saturated Fat 8.4 g
- Cholesterol 40.3 mg
- Sodium 935.8 mg
- Total Carbohydrate 54.9 g
- Dietary Fiber 6.4 g
- Sugars 15.2 g
- Protein 16.7 g
The following items or measurements are not included: