Sweet Potato and Roasted Onion Soup
Sweet Potato and Roasted Onion Soup
Ingredients
- 2 onions, chopped
- 6 garlic cloves, peeled and halved
- 2 tbsp (30 ml) olive oil
- 6 cups (900 g) sweet potatoes, peeled and diced (2 to 3 potatoes)
- 6 cups (1.5 litres) chicken broth
- 16 small pearl onions, peeled
- 1 tbsp (15 ml) olive oil
- 8 thin slices pancetta
- 1/4 cup (60 ml) sour cream
- 3 tbsp roasted pecans, coarsely chopped
- 3 tbsp chives, finely chopped
Instructions
- In a large pot, soften the onions and garlic in the oil. Add the sweet potatoes and cook for about 2 minutes.
- Add the broth and bring to a boil. Simmer, covered, for about 20 minutes or until the potatoes are tender.
- In a blender, purée the soup until smooth. Season with salt and pepper. Serve immediately with the toppings or let cool and freeze in sealable containers or bags.
Sweet Potato and Roasted Onion Soup