the businesswoman's kitchen

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This is a spontaneous soup. I mean I had the idea in the morning before shopping – so I was spontaneous. Most of the ingredients were already in my pantry resp. fridge. All I had to buy were the sweet potatoes.

So I set up my private cooking show after shopping & prepared the soup & took photos & made notes – then we had lunch. (You’ll see soon that there wasn’t any need for many photos & exhaustive notes.)

 

For the record:
Since some weeks we are thrilled by deep blue skies & a blazing sun, however, in the morning it’s rather fresh & cold. So a soup is a fine lunch if your come back home after shopping, after a session in your garden or whatever.
(Just in case you are wondering why I write a post about a hot soup at brilliant weather in spring.)

 

 

What do we need?

• sweet potatoes
• carrots
• spring onions
• bacon.

I’ve always carrots, spring onions & bacon stocked in my fridge. Therefore only hunting sweet potatoes in my trusted food store was on my shopping list (besides a lot of other whatever).

At 1st I thought about the combination of sweet potatoes, carrots & ginger in order to combine sweetness & spiciness. However, I chose bacon & its hearty flavor to add something savory & substantial. (A pure mix of vegetables is fine, but only a light soup … e. g. if you are ill or so!) This time I wanted a proper bowl of soup for each of us (my better half & I) for our lunch.

How to start?

I chopped the spring onions & the bacon & fried all the mess carefully in some olive oil. Nothing should get burnt.

 

For the record:
I had about 100 g bacon in my fridge & I spent it all on the soup. In general I think that you’ll need at least 50 g bacon.

 

 

After about 10 min I turned off the heat & let it just simmer. The spring onions are soft now & all will get somewhat crispy.

 

 

Trim the carrots & the sweet potatoes, peel them & cut everything in small cubes or: let’s say something cube-like.

For about 10 min all will cook in salted boiling water – then drain the water & add chicken stock. Bring it to a boil … again.

 

For the record:
Instead of chicken stock you may also use duck stock or meat stock or vegetable stock or whatever you like & find in your pantry.

 

 

Now it’s time to grab your handheld immersion blender & just blend until all is combined. (Sometimes some carrot pieces survive – it doesn’t matter!) The outcome should be a soft, creamy mess.

Add ground 1/2 tsp of ground cumin & as much salt & pepper as you like.

 

 

So – we are ready now. Prepare the table & call for company. Fill the soup in bowls.

 

 

Add generously the still warm crispy bacon-onion-mess …

 

 

… & add some splashes of pumpkin seed oil. (This is optional – pumpkin seed oil is fine w/ sweet potatoes & enhances the experience …)

 

 

Enjoy!

 

 

(information on equipment)