- Canola Oil (4 Tbls)
- Onion, diced (1)
- Garlic, smashed (1 clove)
- Paprika (1 tsp)
- Chicken or vegetable stock (1 quart)
- Sweet Potato, peeled and large diced (4 cups)
- Heavy Cream (1/4 cup)
- Liquid smoke (2 tsp)
- Brown sugar (2 Tbls)
- Chili powder (2 tsp)
- Salt (to taste)
- Freshly ground pepper (1/4 tsp)
- Dried bay leaf (1)
- Fresh Thyme (3 sprigs)
- Apple wood smoked bacon (8 slices)
In a soup pot, heat oil over medium heat. Add the smoked paprika to the onions and saute until fragrant, then add the sweet potato. Cover with stock and bring to a simmer. Simmer until tender.
When sweet potatoes are tender, puree the soup in batches until smooth and season with heavy cream, liquid smoke, brown sugar, chili powder and salt.
Sprinkle 2 Tbsp. of brown sugar on slices of bacon. Bake until crispy. Put a slice of bacon on the rim of each bowl
Alternative presentation: To butler soup, use a shooter glass, demitasse cup or cordial and fill with soup. Garnish with strips of thinly sliced bacon to resemble a twizzle stick coming out of the soup.
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