Ree Drummond's Purple Sweet Potato Soup | The Pioneer Woman | Food Network
The Pioneer Woman gives this rich soup a vibrant upgrade by using purple potatoes, bacon and pistachios! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/fPgGRDB. Get the recipe ▶ https://ift.tt/i4djX8O Subscribe to Food Network ▶ https://ift.tt/oAdFBTL Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Purple Sweet Potato Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 35 min Yield: 4 servings Ingredients Soup: 8 slices bacon 2 pounds purple yams, cut into 1-inch cubes 3 cloves garlic, minced 2 sprigs thyme, leaves removed 1 red onion, sliced 1 tablespoon fresh oregano 1 teaspoon ground cumin 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper 5 to 6 cups vegetable broth Pistachio Crumble: 1 cup chopped roasted and salted pistachios 1/4 cup chopped fresh parsley, plus more leaves, for serving 2 tablespoons chopped fresh oregano 1/4 teaspoon turmeric Sour cream, for serving Directions For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon. Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes. For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside. Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed. Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/UVqESl2 ▶ WEBSITE: https://ift.tt/7FAS0Ws ▶ FULL EPISODES: https://ift.tt/vkIfzsR ▶ FACEBOOK: https://ift.tt/La5WsRg ▶ INSTAGRAM: https://ift.tt/XUhy5Ed ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #PurpleSweetPotatoSoup Ree Drummond's Purple Sweet Potato Soup | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=g1q_5u3N7yw
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