Bettys Sweet Potato and Bacon Soup
Bettys Sweet Potato and Bacon Soup
This hearty and warming soup is perfectly paired with Bettys malty Yorkshire Millers Loaf. A perfect lunch in colder months.
- Drizzle of oil
- 2 bacon rashers (roughly chopped)
- 20g butter
- 1 onion (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 sweet potato (peeled and roughly chopped)
- ½ a large potato (peeled and roughly chopped)
- 500ml chicken stock (made up with 1 stock cube)
- 100ml milk
- salt and freshly ground black pepper
Ingredients
To garnish:
- 100g crème fraîche
- 30g pine nuts (toasted)
Method
- Step 1:Warm a large heavy based saucepan over a high heat. Add a drizzle of oil and fry the chopped bacon for a few minutes until starting to colour and the fat has rendered down.
- Step 2:Turn the heat down, melt the butter and add a drizzle of oil. Soften the onion until translucent and not forming any colour.
- Step 3:Add the cumin and coriander to the pan and cook until fragrant.
- Step 4:Add the sweet potato, potato, and stock to the pan. Bring to the boil and then simmer gently for 15-20 minutes or until the potato is tender. Remove from the heat.
- Step 5:Add the milk and then blitz until smooth using a hand blender/food processor. Season to taste.
- To Serve:Reheat the soup and garnish with a spoonful of crème fraîche and toasted pine nuts.