Sweet potato and parsnip soup with bacon and croutons

Ingredients:

• 6 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 leeks, cut in half and then crosswise into half rings
• 4 tsp fresh thyme
• 450 g sweet potatoes (about 2 tubers), peeled and chopped
• 450 g parsnips (2-3 pcs.), peeled and cut into pieces
• 4 cups lightly salted chicken broth
• A pinch of cayenne pepper + more to taste
• 3 slices bacon, finely chopped
• 110 g of bread with crust, cut into 2 cm pieces (about 4 cups)
• 3/4 cup grated Gruyere
• Crème fraîche, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. In a large saucepan or cauldron, combine 5 tablespoons of olive oil, leeks, 2 teaspoons of thyme, a large pinch of salt, and some freshly ground black pepper. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.
3. Add sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt, and cayenne pepper. Bring to a boil, then reduce heat and simmer until potatoes and parsnips are tender, 12 to 15 minutes.
4. Meanwhile, in a small skillet over medium heat, cook the bacon, stirring occasionally, until browned and crispy, 5-7 minutes. Transfer the bacon and its rendered fat to a large bowl.
5. Add the bread, cheese, and remaining 1 tablespoon of olive oil to the bowl with the bacon. Season with salt and pepper and toss, then transfer to the prepared baking sheet. Bake, stirring once or twice, until the cheese is melted, 10-12 minutes.
6. Meanwhile, puree the soup with an immersion blender until smooth (or blend in batches in a regular blender). Season with salt and cayenne pepper to taste. Thin the soup with water if needed.
7. Ladle into bowls. Top with crème fraîche, croutons, and the remaining thyme.