Recipe: Angus Barn Royal Sweet Potato Soup (blender or food processor)

ROYAL SWEET POTATO SOUP

"This savory soup comes from North Carolina chef Walter Royal of the Angus Barn near Raleigh."

3 slices hickory-smoked bacon, cut crosswise into 1/2-inch strips
2 1/2 pounds sweet potatoes, peeled and diced
1 medium Granny Smith apple, peeled, cored and coarsely chopped
1 medium yellow onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 medium celery rib, coarsely chopped (include a few leaves)
1 large shallot, finely chopped
1 large garlic clove, finely chopped
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon dried leaf thyme, crumbled
1/3 cup unsifted all-purpose flour
8 cups reduced-sodium chicken stock
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon hot red pepper sauce
1 cup heavy (whipping) cream
OPTIONAL GARNISHES:
Sour cream
6 sprigs of fresh thyme

Fry the bacon in a large, heavy stockpot over moderate heat for 10 to 12 minutes or until the fat cooks out and the bacon is crisp. Scoop the bacon onto a paper towel and reserve.

Add the sweet potatoes, apple, onion, carrot, celery, shallot and garlic to the pot and saute in the drippings for 8 to 10 minutes over moderate heat or until golden.

Blend in the basil, oregano, thyme and flour and cook, stirring, for 2 to 3 minutes.

Add the chicken stock slowly, stirring all the while, then mix in the salt, pepper and hot pepper sauce. Continue stirring until the mixture boils, turn the heat to low and simmer uncovered, stirring occasionally, for about 20 minutes or until the vegetables are soft. Set off the heat and cool for 20 minutes, stirring often.

Puree the soup in batches in a food processor or blender (or use an immersion blender), then return to the pot.

Add the cream and warm slowly. Taste for salt, pepper and hot pepper sauce and adjust as needed.

TO SERVE:
Ladle into bowls and garnish each portion with a dollop of sour cream, a scattering of the reserved bacon and a sprig of thyme.

Makes 8 servings
Adapted from source: A Love Affair With Southern Cooking by Jean Anderson