Sweet Potato Soup
Gourmet
Sweet Potato Soup
Gourmet
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2 slices of lean bacon 1 1/2 tablespoons unsalted butter 1/3 cup minced onion 1 carrot, sliced thin (about 1/3 cup) 1 bay leaf 1 large sweet potato (3/4 pound), peeled, quartered lengthwise, and sliced thin 1 small boiling potato (1/4 pound), peeled, halved lengthwise, and sliced thin 2 cups canned chicken broth plus additional for thinning soup if desired 1/3 cup dry white wine freshly grated nutmeg to taste white pepper to taste sour cream as an accompaniment sliced scallion green as an accompaniment Directions: In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it with tongs to paper towels to drain, and reserve it. To the fat in the skillet, add the butter and in it cook the onion, the carrot, the celery, and the bay leaf over moderately low heat, stirring occasionally, for 5 to 6 minutes, or until the vegetables are softened. Transfer the mixture to a saucepan, add the sweet potato, the boiling potato, 2 cups of the broth, the wine, and 1/2 cup water, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 25 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender, puree the mixture in batches, transferring it as it is pureed to a saucepan. Thin the mixture with the additional broth to the desired consistency, add the nutmeg, and season the soup with salt and the white pepper. Heat the soup over moderately high heat, stirring, until it is hot, ladle it into 2 bowls, and top each serving with a dollop of sour cream, half the reserved bacon, crumbled, and half the scallion green. Makes 3 1/2 cups, serving 2.
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