Easy Sweet Potato Bacon Soup

"I needed dinner in a hurry and looked to see what ingredients I could throw together. This was perfect for a cool autumn evening."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Peel and thinly slice sweet potatoes. For microwave cooking: Layer them on a crisping pan, otherwise for conventional oven roasting use a roasting pan. Dot with butter and sprinkle with turbinado sugar.
  • For microwave: cook on grill plus microwave function for 15 minutes, stirring periodically to make sure all pieces are evenly cooked. Traditional oven: cook 20 - 30 minutes at 425 degrees, until cooked through.
  • While potatoes are cooking, chop bacon and brown in a heavy saucepan.
  • Add onions and sauté until golden, then add the garlic, being careful not to let it burn.
  • Add wine and deglaze the pan. Then, add stock, honey and chives. DO NOT ADD SALT! With the bacon and stock, this will probably be salty enough for most tastes.
  • When potato slices are cooked and lightly browned, add them to the stock. Cover and simmer for 15 minutes to give flavors time to blend.
  • Puree the soup with a hand blender or in food processor, add cream and serve piping hot.

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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005. I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me. I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket. Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
 
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