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Sweet Potato and Spiced Pecan Soup With Chive Chantilly

  By RFChef  

February 21, 2013

Directions

1Heat butter in 6-quart saucepot over medium heat. Add onion and garlic and cook until tender.

2Add broth, bay leaves, 1/4 teaspoon black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until potatoes are tender.

3Add 1 cup cream and heat through. Discard bay leaves.

4Place one-third broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to saucepot and heat through.

5Mix hot sauce, Worcestershire and remaining black pepper. Add pecans; toss to coat. Spread pecans in single layer on jelly-roll pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.

6Beat remaining cream with electric mixer until stiff peaks form. Gently stir in chives, and season with salt and pepper to taste. Divide soup mixture among 6 bowls.

7Top with chive mixture and pecans.

source: Family Features

Ingredients

1 stick unsalted butter or margarine

1 large onion, coarsely chopped (about 1 cup)

4 cloves garlic, minced

5 1/4 cups Swanson Chicken or Organic Chicken Broth

2 bay leaves

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 large sweet potatoes, peeled and cut into cubes (about 4 cups)

1 1/2 cups heavy cream

1 tablespoon Louisiana-style hot sauce

1 tablespoon Worcestershire sauce

1 cup large pecan pieces

3 tablespoons thinly sliced fresh chives

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