Wednesday, October 6, 2010

Spicy Sweet Potato Bisque with Smoky Bacon

It's been a while since I shared a recipe on this blog so I thought I would share this tasty soup I made last night. I based it on a soup special Michael and I had last weekend at Annabelle Lee's after Crafty Bastards. It was the perfect thing to eat after a long day of hard work. It's smoky, sweet, a little bit spicy and perfectly comforting on a crisp fall evening.

Spicy Sweet Potato Bisque with Smoky Bacon
makes 4 servings

8-12 oz. thick sliced apple wood smoked bacon, roughly chopped(I used a whole 12 oz. package of Trader Joe's brand but you could use less if you don't want that much bacon)
1 yellow onion, diced
3 cloves of garlic, minced
1 Tbs. dried sage
1/2 tsp. crushed red pepper flakes
1/4-1/2 tsp. red Cayenne pepper (adjust depending on how spicy you like your food)
2 lbs. sweet potatoes peeled and roughly chopped
3 cups low sodium chicken stock plus 1 cup of water
1 Bay leaf
salt and pepper to taste

Saute the bacon in the bottom of a large, heavy bottomed stock pot. When the bacon has rendered some of it's fat, add the onion and continue to cook until the bacon is lightly browned and the onion is translucent. Add the garlic and cook for 1-2 minutes or until fragrant. Add the dried spices and stir to combine. Add the sweet potatoes, stock and water and bring to a boil. Cover, reduce heat to medium and simmer until the potatoes are soft when pierced with a fork. Remove from heat and use an immersion blender* to puree the soup, leaving some of it chunky for a rustic feel. Season with salt and pepper to taste.
*If you don't own an immersion blender you can also puree in batches using a regular blender but be very careful of splattering....the soup is HOT!

This soup is really filling and delicious paired with a rustic rye bread for an easy supper. It's also pretty healthy aside from all the bacon:)

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