Sweet Potato Parsnip Soup With Bacon Croutons Recipes

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PARSNIP AND JAPANESE SWEET POTATO SOUP



Parsnip and Japanese Sweet Potato Soup image

Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 large parsnips, peeled and sliced
1 large Japanese sweet potato, peeled and cubed
3 carrots, peeled and sliced
½ small onion, sliced
2 cups water, or as needed
2 teaspoons chicken bouillon base
1 teaspoon ground thyme
½ cup whole milk
salt and pepper to taste

Steps:

  • Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
  • Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 50.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 10.5 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 546.7 mg, Sugar 14.4 g

SWEET POTATO SOUP



Sweet Potato Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt

Steps:

  • In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

PARSNIP & SWEET POTATO SOUP



Parsnip & Sweet Potato Soup image

A heartwarming quick dish

Provided by loopygigglelips

Time 10m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Peel and chop sweet potatoes and parsnips
  • Place into pan with stock cube and enough water to cover the vegetables
  • Bring to the boil and simmer until vegetables are soft and cooked through
  • Using a hand blender, blend the contents of the pan to a puree
  • Add more water until required consistency, bring back to the boil, serve with a swirl of cream

SWEET POTATO SOUP WITH FRIED PANCETTA AND ROSEMARY CROUTONS



Sweet Potato Soup with Fried Pancetta and Rosemary Croutons image

Categories     Soup/Stew     Blender     Food Processor     Potato     Quick & Easy     Lunch     Rosemary     Bacon     Sweet Potato/Yam     Fall     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 (3-ounce) package thinly sliced pancetta (Italian bacon), chopped
3 tablespoons butter, divided
1 cup (scant) sliced shallots (3 large)
1 1/2 teaspoons minced fresh rosemary, divided
2 cups mashed peeled red-skinned sweet potatoes (yams)
3 1/2 cups (or more) low-salt chicken broth
1 cup (1/3-inch) cubes country-style sourdough bread

Steps:

  • Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
  • Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.
  • Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.
  • Ladle soup into bowls. Top with croutons and pancetta and serve.

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