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Sweet Potato Soup with Buttered Pecans




Source of Recipe


foodtv.com






List of Ingredients



• For the soup:
  
• 3/4 cup finely chopped onion
  
• 1 cup finely chopped leek, washed well and drained
  
• 2 large garlic cloves, minced
  
• 3 large carrots, sliced thin (about 1 1/2 cups)
  
• 1 bay leaf
  
• 3 T unsalted butter
  
• 2 lbs (about 3 large) sweet potatoes, peeled, halved lengthwise, sliced thin
  
• 1/2 lb russet (baking) potato, peeled, halved lengthwise, sliced thin
  
• 5 cups chicken broth plus additional for thinning the soup, if desired
  
• 3/4 cup dry white wine
  
• 1 1/2 cups water
  
• For the buttered pecans:
  
• 3/4 cup chopped pecans
  
• 2 T unsalted butter
  
• Creme fraiche or sour cream, as an accompaniment
  






Instructions



1. In a kettle cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, russet potato, 5 cups broth, wine, and water, simmer the mixture, covered, for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf.
   
2. In a blender or food processor, puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan. Add the additional broth to thin the soup to desired consistency. Season with salt and pepper. The soup may be made 1 day in advance, kept covered, chilled and reheated.
   
3. Make the buttered pecans: In 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, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
   
4. Divide the soup among bowls and top each serving with a dollop of creme fraiche and some of the buttered pecans.
   






Final Comments


Yield: about 11 cups, 8 to 10 servings