This lesson learned in cutting the short way is actually credited to Mr. Testosterone (aka my hubby...does that stick?). When trying to slice some sweet potatoes I nearly took my finger off trying to go lengthwise. During his routine evening hover, he took the knife from me and showed me how easy it was the other (short) way. He so smart!!
I also had some sweet potatoes left in the fridge from my sage'd cutlet night...so thought what the heck, let's toss those in as well!
I even had some onion and bacon left over from my Boeuf Bourguignon, so added those to the mix.
Ah, ain't she a beauty?!?! I think once we nail down a blog-ID for Mr. Tester-one (how about that, will this work?!?!) I'll have to name this fabulous addition to the family.
OK, so some oil is added to the pan to start. I rendered out the fat from the bacon and set the crispy bits aside for garnish later.
In go the onions. Look at the lovely brown bacon goodness in the bottom of that pan...oh, it's going to add so much to this soup!
I really like to season the onions as they soften. I am not sure why I ever started doing this, but the smell of onions, thyme, etc is just so tantalizing it makes your mouth water just by its aroma! I also think this gives the herbs a chance to release their packed in flavor.
The sweet potatoes seem the hardest, so I thought I should add those first.
Now you're going to see that expressive side of me kick in...
Overall the soup was good, Mr. Testerone (like that?!?) enjoyed a bowl right then and even took it to work as lunch for the next couple of days. Me on the other hand, not a huge fan. I like my soups salty, or creamy, or chunky. While good, this one was not for me.