INGREDIENTS

INSTRUCTIONS

FOR THE SOUP
FOR THE BUTTERED PECANS
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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