Sweet Potato Soup with Buttered Pecans


  • ¾ cup finely chopped onion
  • 1 cup finely chopped leek, washed well and drained
  • 2 large garlic cloves, minced
  • 3 large carrots, sliced thin (about 1 ½ cups)
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 2 pounds (about 3 large) sweet potatoes
  • + 7 more ingredients
    • a ½-pound russet (baking) potato
    • 5 cups chicken broth plus additional for thinning the soup if desired
    • ¾ cup dry white wine
    • 1 ½ cups water
    • ¾ cup chopped pecans
    • 2 tablespoons unsalted butter
    • crème fraîche or sour cream as an accompaniment

1. Make the soup: In a kettle cook the onion, the leek, the garlic, and the 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,...

View full recipe at SpringPad


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