3 large sweet potatoes or yams
2 pears, cored and cut into chunks (leave skins on)
2 slices cooked bacon
Chicken broth or water
1 small leek, diced
1/4 c packed, minced collard greens
Place all ingredients in a large saucepan, adding enough chicken broth or water to nearly cover food. Over high heat, bring to a boil. Cover, reduce heat, and simmer about 25 minutes until potatoes are fork tender. Once tender, purée until smooth. I like to top each soup bowl with additional, crumbled bacon. Serve.
Note: Of all the recipes I have created, this is one of my very favorites. It is satisfying, smooth, and silky. The sweetness from the pears combined with the saltiness of the bacon is a winning combination. The collard greens virtually disappear once puréed, and you are left with a beautiful, deep orange soup. Perfect year round.
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