Hey dudes and dudettes. Last Sunday brunch I was sipping champagne at Cinque Cento in Boston with sweet Gray and Liam; this Sunday found me in my own kitchen. Following church, and prior to that little golf thing in Augusta, I made this fantastic soup! It’s supposed to be rainy here in ENC Tuesday and 55ish degrees on Wednesday, so ponder this for a midweek “pick you up.” Why? Because we love soup!2 lbs sweet potatoes, halved lengthwise (appx 4 large potatoes)
1/4 cup water
1 Tbs olive oil
1 medium onion, onion
1/2 t ground cumin
1/2 t crushed red pepper
4 cups unsalted chicken stock
6 bacon slices, cooked and crumbled
1/4 cup fresh Parmesan cheese, shaved

Place potatoes, cut sides down, in a 7 by 11 microwave safe baking dish.
Add 1/4 cup water.
Cover with plastic wrap.
Microwave on high 15 minutes, or until tender.
Cool slightly.
Scoop potato out of skin into bowl.

Heat oil in large saucepan over medium high heat.
Add onion and sauté 1 minute.
Stir in cumin and red pepper.
Add stock.
Bring to a boil, and simmer 3 minutes.
.
Place half of sweet potato and half of stock mixture in blender.
Remove center piece of blender lid to allow steam to escape, but cover with towel to avoid a mess.
Puree until smooth, about 20 seconds.
Pour pureed soup into large bowl.
Repeat blending procedure with remainder of potatoes and stock mixture.
Divide soup among 6 soup bowls.
Sprinkle with bacon and Parmesan.

230 calories per serving as entree.
May also serve in demitasse.
Makes 16 demitasse servings at 75 calories per serving.

Cooking Light, November, 2013.