Sweet Potato & Pecan Soup
Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.
Ingredients
2 tablespoons unsalted butter
1 large sweet onion, coarsely chopped (about 2 cups)
4 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 bay leaf
0.25 teaspoon ground black pepper
3 large sweet potato, peeled and cut into cubes (about 6 cups)
1 cup heavy cream
3 tablespoons thinly sliced fresh chives
1 cup pecans, toasted and chopped
1 large sweet onion, coarsely chopped (about 2 cups)
4 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 bay leaf
0.25 teaspoon ground black pepper
3 large sweet potato, peeled and cut into cubes (about 6 cups)
1 cup heavy cream
3 tablespoons thinly sliced fresh chives
1 cup pecans, toasted and chopped
Instructions
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.
Add 1/2 cup of the cream and heat through.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.
Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives. Top the soup with the chive mixture. Sprinkle with the pecans.
Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.
Add 1/2 cup of the cream and heat through.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.
Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives. Top the soup with the chive mixture. Sprinkle with the pecans.
Sweet Potato & Pecan Soup
Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.
Directions
Print
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.
Add 1/2 cup of the cream and heat through.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.
Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives. Top the soup with the chive mixture. Sprinkle with the pecans.
Ingredients
2 tablespoons unsalted butter
1 large sweet onion, coarsely chopped (about 2 cups)
4 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 bay leaf
0.25 teaspoon ground black pepper
3 large sweet potato, peeled and cut into cubes (about 6 cups)
1 cup heavy cream
3 tablespoons thinly sliced fresh chives
1 cup pecans, toasted and chopped
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