Roasted sweet potato soup with bacon and eggs
Roast
Roasting
I opened the latest Saveur magazine which was featuring 101 classic dishes. The very first recipe was salmorejo, a chilled, blended tomato soup topped with chopped, hard-boiled egg and serrano or ibérico ham. I knew immediately I would be making a version with sweet potatoes to go with that night’s brined, grilled chicken. I did not even read the ingredients, but went straight downstairs and began peeling sweet potatoes. As I prepped I recalled two amazing sweet potato soups of my past: one was blended with smokey chipotle and one was roasted with kabocha, onions and garlic. I ended up combining it all for a truly wonderful soup.
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