Sweet potato and parsnip soup with bacon and croutons

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 39 G., saturated fats 10 G., proteins 20 G., carbohydrates 61 G., fiber 8 G., cholesterol 36 mg, sodium 1128 mg, sugar 15 G.

Make a delicious and aromatic sweet potato soup. Its sweet flavor is perfectly complemented by parsnips and delicate leeks. The soup is simmered in chicken broth and then blended until velvety smooth. Serve with fragrant croutons fried with cheese and crispy bacon bits. Drizzle each serving with sour cream and sprinkle with fresh thyme leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 leeks, cut in half and then crosswise into half rings
4 tsp fresh thyme
450 g sweet potatoes (about 2 tubers), peeled and chopped
450 g parsnips (2-3 pcs.), peeled and cut into pieces
4 cups lightly salted chicken broth
A pinch of cayenne pepper + more to taste
3 slices bacon, finely chopped
110 g of bread with crust, cut into 2 cm pieces (about 4 cups)
3/4 cup grated Gruyere
Crème fraîche, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, parsnip root, leeks, Gruyere cheese, bacon, crème fraîche, ground cayenne pepper, thyme

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
In a large saucepan or cauldron, combine 5 tablespoons of olive oil, leeks, 2 teaspoons of thyme, a large pinch of salt, and some freshly ground black pepper. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.

Add sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt, and cayenne pepper. Bring to a boil, then reduce heat and simmer until potatoes and parsnips are tender, 12 to 15 minutes.
Meanwhile, in a small skillet over medium heat, cook the bacon, stirring occasionally, until browned and crispy, 5-7 minutes. Transfer the bacon and its rendered fat to a large bowl.
Add the bread, cheese, and remaining 1 tablespoon of olive oil to the bowl with the bacon. Season with salt and pepper and toss, then transfer to the prepared baking sheet. Bake, stirring once or twice, until the cheese is melted, 10-12 minutes.
Meanwhile, puree the soup with an immersion blender until smooth (or blend in batches in a regular blender). Season with salt and cayenne pepper to taste. Thin the soup with water if needed.
Ladle into bowls. Top with crème fraîche, croutons, and the remaining thyme.

Categories:

recipe / Calorie content of prepared meals / Blender / Autumn dishes / Soups / Creamy soups / Potato dishes / Sweet potato / Potato soups / Food Network - recipes

Similar recipes