This month’s recipe came from Barbara Sloan of south Portage. She says this is one of her favorite fall recipes.
2 pounds sweet potatoes, halved
1/2 cup water
2 tsp olive oil
1 cup onion chopped
1/2 tsp ground cumin
1/4 tsp red pepper flakes
3 cups chicken broth
1/4 tsp salt
4 bacon slices, cooked and crumbled
1 ounce shaved Parmesan cheese
2 Tbs cornstarch
Place potatoes cut sides down in baking dish, pour in water and cover with wax paper. Microwave for 12 minutes or until soft.
Heat oil and sauté onions, cumin, and red pepper. Add in broth and bring to boil.
Discard potato skins. Put half of potatoes in blender with about 2 ladles full of broth, process until smooth. Then do it again with the other half.
Add smoothed potatoes to broth and reduce heat to medium. Stir in salt.
Mix cornstarch with 2 Tbs water and add to soup. Let simmer and thicken.
Serve hot topped with shaved cheese and crumbled bacon.
I served this with grilled Swiss cheese and bacon sandwiches.