Sweet Potato Soup? Yes please. The fresh parmesan and bacon garnish really made this dish so don't leave them out.
2 lb sweet potatoes, halved lengthwise
1/4 C water
1 C onion, diced
1/2 tsp cumin
1/4 tsp red pepper
4 C chicken stock
1 slice bacon/person
Parmesan cheese for ganish
Place potatoes cut side down in a microwave-safe baking dish. Add 1/4 C water. Cover with plastic wrap. Microwave 10-15 minutes (depending on size of potato) until tender. Cool slightly and discard skins. I couldn't fit all my potatoes in the dish at once so had to split them into two cooking shifts.
Heat saucepan over medium-high heat. Add oil. Saute onion for 1 minute or so, stir in cumin and red pepper. Add stock to pan, bring to a boil. Place sweet potato and stock mixture in blender. Blend till smooth (make sure you allow steam to escape through an opening in the top of the blender. Mine has a tiny hole at top which is adequate but I've also opened the whole top and covered with a paper towel to allow steam to escape as it blends). Return to pan and repeat with any remaining broth/potatoes until the soup is pureed. I made my soup an hour before Geoff got home so it sat on low for an hour with a lid, but the directions say you can serve immediately.
Garnish with 1 slice bacon, crumbled, and some shaved parmesan cheese.
And now a few pictures from Halloween night. It was pretty cute following this little guy around as he went trick-or-treating. He got side-tracked at one house where they had a TV outside and were sitting in chairs watching a football game. He crawled right up into an empty chair, ignoring the offered candy, and said "ball, ball", happy to watch the game rather than get more candy. Goofy kid, we had to forcibly pull him away from that house. Oh, and yes he's shirtless but it was plenty warm Halloween night in Houston - comfortable in sorts and a T-shirt and no bugs to speak of.
|Enjoying the spoils of his work.|