1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Combine 5 tbs olive oil, the onion, leeks, 2 tsp thyme, a big pinch of salt and a few grinds of pepper in a large pot or dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 min. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 tsp salt and the cayenne. bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 - 15 min.
2. Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 -7 min. Transfer the bacon and drippings to a large bowl.
3. Add the bread, cheese and remaining 1 tbs olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 - 12 min.
4. Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of crème fraîche, the croutons and the remaining 2 tsp thyme.
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (56%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 14.2mg||4 %|
|Sodium 960.6mg||33 %|
|Potassium 408.5mg||11 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24.1g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
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