Sweet Potato Soup
This hearty sweet potato soup is a comforting dish that warms both body and soul. Sautéed leeks and celery create a flavorful base, while the tender sweet potatoes add a touch of natural sweetness. Blending everything to a smooth puree results in a lusciously creamy texture that makes it the perfect soup to savor on a cozy evening. Serve it hot, sprinkled with toasted pecans for a delightful crunch.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1 leek, white portion only, halved, rinsed and
- thinly sliced
- 2 celery stalks, chopped
- 2 large sweet potatoes, peeled and cut into
- 2-inch pieces
- 4 cups chicken or vegetable stock
- Salt and freshly ground pepper, to taste
- 1/4 cup pecans, toasted and chopped (optional)
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium heat, melt the butter. Add the leek and celery and saut&#233; until the leek is translucent, about 3 minutes. Add the sweet potatoes and stock, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the sweet potatoes are tender, about 30 minutes.
- <b>Puree the soup</b>
- Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan and reheat to serving temperature. Season with salt and pepper. Ladle into soup bowls, garnish with the pecans and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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