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


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.

About Sweet Potato Soup with Buttered Pecans

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