Sweet Potato Artichoke And Bacon Soup Recipes

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SWEET POTATO BACON AND ONION SOUP



Sweet Potato Bacon and Onion Soup image

From the Take Three book. Haven't tried it, but will! Guessing at the times. Will update them when I've made it.

Provided by Luschka

Categories     Yam/Sweet Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

750 g sweet potatoes
8 slices rindless bacon
2 onions, finely chopped
1 tablespoon extra virgin olive oil
2 bay leaves
1 1/4 liters chicken stock
1/2 teaspoon freshly grated nutmeg
salt & pepper

Steps:

  • Heat 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.
  • Arrange 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.
  • Add 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.

Nutrition Facts : Calories 537.6, Fat 27.8, SaturatedFat 8.4, Cholesterol 40.3, Sodium 935.8, Carbohydrate 54.9, Fiber 6.5, Sugar 15.3, Protein 16.7

JERUSALEM ARTICHOKE AND BACON SOUP



Jerusalem Artichoke and Bacon Soup image

I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.

Provided by Sackville

Categories     Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 large onion, peeled and finely chopped
6 slices streaky bacon, cut into rough 1cm pieces
1 tablespoon butter
1 tablespoon oil
5 cups chicken stock (a good quality cube dissolved in that amount of water will do) or 5 cups vegetable stock (a good quality cube dissolved in that amount of water will do)
500 g jerusalem artichokes, peeled and cut into rough 1cm chunks
salt & freshly ground black pepper

Steps:

  • Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
  • Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
  • Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
  • Season to taste.
  • While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
  • Sprinkle some on top of each bowl of soup along with some croutons, if desired.

Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2

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