Sweet Potato Soup with Buttered Pecans

Sweet Potato Soup With Buttered Pecans Recipe

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3/4 c
finely chopped onion
1 c
finely chopped leek, washed well and drained
2 large
garlic cloves, minced
3 large
carrots, thinly sliced
bay leaf
3 Tbsp
unsalted butter
2 lb
sweet potatoes
russet baking potato
5 c
chicken broth plus additional for thinning the soup
3/4 c
dry white wine
1/2 c
3/4 c
chopped pecans
2 Tbsp
unsalted butter
creme fraiche or sour cream
salt and pepper to taste

How to Make Sweet Potato Soup with Buttered Pecans


  • 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.
  • 2Salt and pepper to taste.
  • 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.
  • 4Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
  • 5Discard the bay leaf.
  • 6In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
  • 7Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
  • 8The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • 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.
  • 10Transfer them to paper towels to drain.
  • 11The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
  • 12Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.

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About Sweet Potato Soup with Buttered Pecans

Course/Dish: Other Soups
Other Tag: Quick & Easy

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