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Not only are the flavors here satisfying and unusual, but so is the sparkling presentation of the soup, just right to begin a special holiday meal.
8 baguette slices, about ¼-inch thick
2 tablespoons extra virgin olive oil
2 large sweet potatoes, about 1 ½ to 2 pounds
6 to 8 cups low-fat chicken broth
½ teaspoon white pepper
salt to taste
4 ounces white cheddar cheese, grated
Preheat an oven to 350ºF.
Place the baguette slices on a baking sheet and brush with some of the olive oil.
Bake until lightly golden, about 15 minutes. Turn and bake the other side until lightly golden as well, about 8 minutes more. Remove and set aside.
Rub the sweet potatoes with the remaining olive oil and place on a baking sheet. Bake until the skin is wrinkled and the flesh is easily pierced with the tines of a fork, 1 to 1 ½ hours.
Remove and let stand until cool enough to handle. Cut in half and scoop the meat into a large saucepan. Add 4 cups of the chicken broth, and whisk together, adding more broth as needed to bring the mix to a creamy, soup consistency. Over medium-high heat, bring the soup to just below a boil, stirring. Add the white pepper and salt, if needed. Reduce the heat low and simmer while finishing the croutons.
Preheat a broiler.
Sprinkle the toasts with the cheese and place on a baking sheet. Put the baking sheet under the broiler, about 6 inches from the heat source, and broil just until the cheese melts, about 3 minutes. Remove.
Ladle the soup into bowls. Float a crouton on each bowl of soup.
Serve immediately.
Serves 8
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