Sweet Potato Soup with Buttered Pecans
Ingrediants:
1 fresh leek, green & white parts, finley diced
2 scallions, green & white parts, finley diced
1 small sweet white onion, finley diced
2 large garlic cloves, peeled & minced
3 large carrots, peeled and sliced very thinly
1 bay leaf
1/4 cup of unslated butter
1 lbs sweet potatoes (3 or 4 large), peeled & sliced thinky, 1 1/2
inches thick
1 lb favorite white potato, we like Yukon Golds, sliced thinly, about 1 1/2
inches thick
6 cups chicken broth
3/4 cup dry white wine
1 ˝ cups of water
For
the Buttered Pecans:
1 cup chopped pecans
1 tbsp unsalted butter
2 tbsp brown sugar
To Garnish - creme fraiche or sour cream
Directions:
In a large soup pot place the butter over medium-high
heat and sauté the onions, leeks, garlic & carrots. Add the bay leaf &
salt/pepper. Saute for
about 5 minutes until onions become tender. Add the broth, dry white
wine & water then add sweet & white
potatoes.
Cover
the pot and simmer for about 20 minutes, until potatoes are
tender. Remove the bay
leaf and puree with a hand held emulsifier or in small batches in
the blender.add additional broth if too thick
For
Pecans
Place a skillet over a medium-high heat, add butter, brown sugar and
pecans and cook until caramelized and golden. Remove from heat and spread
onto parchement to allow to cool ... be aware of the hot sugar. Once
cooled break apart to garnish soup.
To Serve
Ladle into blows and top with crčme
fraiche and sugared pecans
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