This past weekend we went downtown to DC and scoped out the Winter Market, I think I expected it to be more like these Christmas Markets in Germany. Not that I have actually been to Germany to experience these markets but Rick Steves certainly made me want to hop on a plane and see one. DC’s Winter Market was not holiday specific and resembled an arts and crafts market. I’m glad I got to look around but it was not what I expected.
File this under “Firsts”: I’ve been craving sweet potatoes for weeks. Not sure why but that is the truth. Then this past week my friend told me she had made a sweet potato soup and I decided then and there I was buying some dang sweet potatoes.
Sunday night I had a Dickens of a time falling asleep and one of the things I do when trying to sleep is to think up recipes. Which is how this bad boy was born. The soup is sweet enough to keep from spending my day sitting on the couch eating cookies. I left the skin on to maximize the vitamin count too which made me feel less guilty when i started adding mascarpone and nitrate free bacon 🙂
Sweet Potato Soup with Mascarpone and Bacon: Serves 6 as an appetizer and 4 as a meal
1 lb sweet potatoes
1.5 cup chicken stock
1.5 cup skim milk
salt and pepper to taste
2 slices nitrate free bacon, cooked
4 TBS Mascarpone Cheese
Preheat oven to 350F
Bake sweet potatoes until tender, about an hour.
In a large stock pot bring the chicken stock to a simmer.
Add the skim milk and sweet potatoes.
Transfer to food processor (or use your immersion blender) and puree.
Return soup to stock pot and reheat to serve.
Before serving add a dollop of mascarpone to eat bowl and crumble bacon on top.
This is SO easy!
What if any vegetables have you been craving? Are you feeling the pull to sit and eat cookies all day long?