A lovely think soup with several fresh flavours.
|5 cups||peeled and chopped sweet potatoes|
|1.5 cups||tart apples|
|5 tbsp||bacon drippings|
|1.5 cups||10% cream|
|6 tsp||salt and pepper to taste|
|6 oz||6 strips crispy double smoked bacon, chopped|
Preheat oven to 400°F
In a fry pan, cook the double smoked bacon strips. Dry on paper towel and break into bite sized pieces. Reserve bacon drippings.
In a large bowl, add sweet potatoes, apples, and reserved bacon drippings.
Season with salt and pepper and stir until well combined.
Line a baking sheet with parchment. Spread the potato and apple mixture evenly on the baking sheet and place in preheated oven.
Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are tender.
In a sauce pan added roasted potato and apple mixture, cream, and water. Decrease heat to medium and let simmer for 20 to 30 minutes.
Purée soup with a hand blender until very smooth. Just before serving season with salt and pepper.
Add double smoked bacon pieces through out and on top of each bowl. Serve with cheesey scones. Smile
Lovely as a lunch or a starter for a supper. Good anytime of year that apples and sweet potatoes are in excellent shape. Make sure the bacon is double smoked for that extra flavour. Smile
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