Marcus Wareing shares his recipe for bacon and sweet potato soup with almond butter from his latest book, New Classics.
You will need:
4 large sweet potatoes (around 400g each), peeled and roughly chopped into 2cm chunks
2 onions, 1 roughly chopped and 1 finely sliced
2 bay leaves
2 celery sticks, chopped
2 litres chicken stock or vegetable stock
2 tbsp vegetable oil
200g smoked back bacon rashers, or smoked streaky bacon, diced
100g flaked almonds 3 tbsp olive oil
250ml milk or coconut milk
Sea salt and freshly ground black pepper
Thyme leaves, to serve
- Preheat the oven to 200°C/180°C fan/gas 6.
- Put the sweet potato chunks, roughly chopped onion, bay leaves, celery and stock in a large saucepan. Season well with sea salt and pepper then bring to the boil over high heat. Reduce the heat, cover and leave to simmer for 20–25 minutes, or until the sweet potato is soft and falling apart.
- Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the finely sliced onion and bacon and cook for about 15 minutes until golden, stirring frequently.
- Put the flaked almonds in a roasting tin and bake for 8–10 minutes, until dark golden, shaking the tin halfway through. Remove from the oven, tip the almonds into a blender with the olive oil, and blitz until they reach the consistency of chunky peanut butter. Season well.
- Remove the bay leaves from the soup, then blend the soup in batches in a blender, or use a stick blender, until it is completely smooth. Whisk in the milk then set aside.
- Add most of the bacon and onion to the soup, reserving some to serve, and bring it back to a gentle simmer. Mix well then taste and add a little more sea salt, if needed, and a good dose of black pepper.
- To serve, ladle the soup into bowls. Finish with a good dollop of the almond butter and garnish with thyme leaves and the reserved bacon and onion mixture.
Taken from New Classics by Marcus Wareing (Harper Collins)