Half of the soup is pureed to add thickness without the addition of cream. If desired, serve soup with a drizzle of rosemary-infused extra-virgin olive oil.
Ingredients
- 4 slices bacon, cut into ½-inch dice
- 2 Tbsp butter
- 2½ cups diced sweet potatoes (about 2 medium)
- 2/3 cup finely diced white onion
- ½ cup diced celery
- 7 cups vegetable or chicken stock
- 1½ cups corn kernels (fresh or frozen)
- ¾ tsp salt
- 1/8 tsp white pepper
- ½ tsp dried cracked rosemary or 2 teaspoons minced fresh rosemary
- 2 cups cooked wild rice
- Rosemary-infused extra-virgin olive oil
Instructions
In a stockpot over medium heat, cook diced bacon until crisp. Remove bacon; drain on paper towel-lined plate. Discard all but one tablespoon bacon fat. In the same pot on medium heat, melt the butter along with reserved bacon fat. Add sweet potato, onion and celery. Cook on medium-low heat for 4 minutes, stirring frequently, until vegetables begin to soften. Add stock and simmer for 15 minutes. Add corn, salt, pepper and rosemary. Transfer half of soup to a food processor or blender. Puree until smooth. Add back to remaining soup in pot. Add wild rice and reserved bacon. Simmer for 2 minutes to heat through. Divide among soup bowls; drizzle with optional rosemary olive oil.
