I have begun to despair that it will ever stop snowing. The upside is that I have been making soup like a fiend. This week it was sweet potato soup, you’ll all remember my deep love of the sweet potato from this inaugural post (please note that, like my love for the sweet potato, my capacity for dysfunction, singledom and lushiness has also remained undiminished). I don’t know if this can really be called “cooking” it’s more like “mixing” as in all I’m about to tell you is how to mix broth with sweet potatoes to make them drinkable.
Ingredients (please note that all ingredients are easily adjustable to suit your consistency and taste needs…I was not joking when I told you that I am basically giving you no valid cooking information, apparently 3 months is all it takes to plumb the depths of my food knowledge…sad).
1. Heat oven to 400 and bake potato on a foil lined baking sheet for 30 minutes. Flip and bake for another 30 minutes until tender.
2. Let potato cool while you cook the bacon. Crumble bacon and set aside. Slice avocado and set aside.
3. Scoop potato from skin into blender, add milk, broth and desired spices. Blend until smooth.
4. Pour into a saucepan to heat. Taste to adjust spices and test for consistency. If you’d like to thin it out just add a bit more broth and milk. I was a little heavy handed with the cayenne so I ended up adding a little maple syrup to bring some sweetness back in.
Pour into two bowls and top with bacon crumbles, garnish with avocado.
To make it the fastest homemade soup ever just get one of those microwaveable plastic wrapped sweet potatoes and the whole process will take you about ten minutes.
Enjoy and dear readers pray for an end to the snow, it’s starting to feel a little like Game of Thrones out here, we’re one good storm away from someone declaring themselves king in the north and then marching on Florida.
Have a cocktail for me! – Audrey