Sweet Potato Soup With Buttered Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Finely chopped onion |
| 1 | c | Finely chopped leek, washed |
| well and drain | ||
| 2 | Garlic cloves, minced | |
| 3 | Carrots, sliced thin about | |
| 1 1/2 cups | ||
| 1 | Bay leaf | |
| 3 | T | Unsalted butter |
| 2 | lb | about 3 large sweet |
| potatoes | ||
| 1/2 | lb | Russet, baking potato |
| 5 | c | Chicken broth plus |
| additional for thinning | ||
| the | ||
| soup if desired | ||
| 3/4 | c | Dry white wine |
| 1 1/2 | c | Water |
| 3/4 | c | Chopped pecans |
| 2 | T | Unsalted butter |
| Creme fraiche or sour cream | ||
| as an accompan |
INSTRUCTIONS
Make the soup: 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, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 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. In a blender 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 the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and re heated. 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. Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans. Yield: About 11 cups, 8 to 10 serving NOTES : (Recipes courtesy of Gourmet Magazine) jfreeman@netusa1.net Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8764 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Sun, 1 Dec 1996 14:39:48 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2476
Calories From Fat: 1138
Total Fat: 131.4g
Cholesterol: 152.7mg
Sodium: 8650.5mg
Potassium: 7564.7mg
Carbohydrates: 236.7g
Fiber: 41.8g
Sugar: 74.8g
Protein: 75.8g