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!
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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.

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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.

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Ree Drummond’s Purple Sweet Potato Soup | The Pioneer Woman | Food Network

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