This recipe is my variation on a pumpkin soup that was on the menu at La Locanda di Piero in Vicenza, Italy when I did my internship under Chef Renato Rizzardi.
8 Sweet potatoes (peeled, rough chop)
3 Spanish Onions (peeled, rough chop)
Water/ Chicken Stock to cover
1lb Bacon (diced, rendered crisp)
Scallions (chopped fine)
2TBSP Fresh Thyme leaves (quick chop)
Extra Virgin Olive Oil (use good quality, tasteful olive oil)
Salt and Pepper
- In a large pot, just cover the sweet potatoes and onions with water or chicken stock and bring to a simmer until sweet potatoes are fork tender.
- While sweet potatoes are cooking, in a pan over medium heat, render the bacon until crispy then remove from pan and place on a paper towel to soak up excess grease.
- Mix diced scallion, bacon and thyme. Set aside for garnish.
- Once the sweet potatoes are done, use a blender to puree the soup.
- For each batch in the blender season to taste with salt and pepper as you go. As the soup blends, slowly drizzle in the EVOO to emulsify. (One blender batch will take about ¼ to ½ cup of EVOO)
- To serve, pour soup into a bowl and garnish with a poached egg, and the crisp bacon, scallion and thyme mixture.
**When the soup is done this way with olive oil, it is best done when hot right before you are ready to serve. If you plan on doing this, try pureeing and seasoning the soup before cooling and storing. When re-heating to serve on following days, once the soup is hot, go through the same process with the blender again. You can also sub the EVOO for cream instead, if you don’t want to go through the blender process every time!