sweet potato soup with buttered pecans
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yield
8 serving(s)
Ingredients For sweet potato soup with buttered pecans
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3/4 cfinely chopped onion
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creme fraiche or sour cream
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2 Tbspunsalted butter
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3/4 cchopped pecans
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1/2 cwater
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3/4 cdry white wine
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5 cchicken broth plus additional for thinning the soup
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1russet baking potato
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2 lbsweet potatoes
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3 Tbspunsalted butter
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1bay leaf
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3 lgcarrots, thinly sliced
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2 lggarlic cloves, minced
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1 cfinely chopped leek, washed well and drained
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salt and pepper to taste
How To Make sweet potato soup with buttered pecans
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1In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
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2Salt and pepper to taste.
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3Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
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4Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
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5Discard the bay leaf.
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6In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
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7Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
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8The soup may be made 1 day in advance, kept covered and chilled, and reheated.
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9In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
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10Transfer them to paper towels to drain.
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11The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
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12Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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