Sweet Potato soup Ad Hoc

Did someone say, make me a rich, hearty, thick soup flavored with great vegetable and bacon? This is the perfect soup for Southern California’s gloomy Spring.

Lentil and Sweet Potato Soup from adhoc at home by Thomas Keller is the answer to your soup dreams. This is a fantastic soup. It will warm your body and soul on any cold day.

Lentil and sweet potato soup

ad hoc at home

Thomas Keller

8 ounces applewood-smoked slab bacon

3 tablespoons canola oil

2 cups thinly sliced carrots

2 cups coarsely chopped leeks

2 cups coarsely chopped onions

3/4 to 1 teaspoon Yellow Curry or Madras curry powder

Kosher salt

1-1/2 pounds sweet potatoes

2 Sachets

2 cups (about 8 ounces) Spanish Pardina lentils,    or French de Puy lentils, small stones removed, rinsed

8 cups Chicken Stock

1 to 2 tablespoons red wine vinegar

Freshly ground black pepper

Cilantro leaves

The sweet potatoes make this a rich soup. The curry powder sharpens the flavor, and the cilantro brightens the rich ingredients. The bacon and cilantro used as garnish could be served on the side and added at the table if you prefer.

Cut the bacon into lardons that are 1 inch long and 1/2 inch thick.

Heat the canola oil in an 8- to 10-quart stockpot over medium heat. Add the bacon, reduce the heat to low, and render the fat for 20 to 25 minutes. The bacon should color but not crisp. Using a slotted spoon, remove the bacon and set aside.

Add the carrots, leeks, onions, and curry powder to the pot and stir to coat in the bacon fat. Season with salt, reduce the heat to low, cover with a parchment lid (see opposite), and cook very slowly for 30 to 35 minutes, until the vegetables are tender. Remove and discard the parchment lid.

Meanwhile, peel the sweet potatoes. Trim them and cut them into 1/2-inch dice. Put the potatoes, one of the sachets, and 2 teaspoons salt in a large saucepan, add cold water to cover, bring to a simmer, and coo until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool; discard the sachet.

Add the lentils, second sachet, and stock to the vegetables, bring to a simmer, and simmer for 30 to 40 minutes, until the lentils are tender (At this point, the soup can be refrigerated for up to 2 days.)

Spread the bacon in a small frying pan and crisp over medium-high heat.

Add the vinegar to taste to the soup, then add the potatoes and heat through. Season to taste with salt and pepper.

Serve the soup garnished with the bacon and cilantro leaves.