Description
This creamy soup goes well with grilled cheese sandwiches on a cold, blustery winter day.
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Directions
Place potatoes, cut sides down in a microwave-safe dish. Add 1/4 cup water and cover with plastic wrap. Microwave on high for about 15 minutes or until potatoes are tender. Cool slightly and discard the potato skins.
Heat a saucepan over medium-high heat and add oil, swirling to coat. Add the onion and cook about 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan and bring to a boil. Place half of the sweet potato and half of the stock mixture in a blender. Blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining potato and stock mixture. Stir in the salt and divided the soup evenly among 6 soup bowls. Sprinkle cooled bacon and parmesan cheese evenly over the top and garnish with parsley if desired. Makes 6 servings.
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Ingredients
 2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 tsp. olive oil
1 cup chopped sweet onion
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
4 cups unsalted chicken stock
1/4 tsp. salt
6 bacon slices, cooked and crumbled
1 oz. fresh Parmesan cheese, shaved
2 T. flat-leaf parsley leaves
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