Bacon, Sweet Potato, Rutabaga Soup with Toasted Pecans

From Lunds and Byerly’s Real Food Fall 2010
Serves 8

6 slices bacon, sliced
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 large rutabaga, about 1 ½ pounds, peeled and cut into 1/2 –inch pieces
1 medium yellow onion, peeled and diced
6 cups water
1 ½ tsp ground coriander
½ tsp ground allspice
¼ tsp ground cayenne or chipotle chili powder
1 tsp salt
¾ cup chopped pecans
4 tbsp crème fraiche (or cream cheese)
In a large pot with lid, cook bacon over medium heat for 5 minutes until fat is rendered, but do not crisp. Add potatoes, rutabaga, and onion. Toss with bacon fat and cook covered over high heat for 2 minutes.
Add water, coriander, allspice, cayenne, and salt. Bring to a boil, then lower heat to medium. Cover pot and cook 45 minutes until veggies are very soft. Let cool at least 10 minutes.
Working in two batches, transfer veggies and cooking liquid to food processor. Process until very smooth. Return to pot. Add salt and pepper to taste. When ready to serve, reheat. Ladle soup into bowls and garnish with crème fraiche and pecans.

Certified Organic Vegetable CSA shares