Sweet Potato Soup with Buttered Pecans
***FOR THE SOUP*** 3/4 cup finely chopped onion 1 cup finely chopped leek -- washed well and -- drained 2 large garlic cloves -- minced 3 large carrots -- sliced thin 1 bay leaf
Ingredients
- 1cupfinely chopped leek -- washed well and
- 3large carrots -- sliced thin
- 1bay leaf
- 3tablespoonunsalted butter
- 2poundsweet potatoes
- 1russet baking potato
- 5cupchicken broth -- plus additional for
- 11/2 cups water
Directions
- 1
FOR THE SOUP*** 3/4 cup finely chopped onion 1 cup finely chopped leek -- washed well and -- drained 2 large garlic cloves -- minced 3 large
- 2
Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cup
- 3
In a blender pur‚e the mixture in batches until it is very smooth, transferring it as it is pur‚ed to a large saucepan, add the additional b
- 4
The soup may be made 1 day in advance, kept covered and chilled, and reheated
- 5
Make the buttered pecans In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 min
- 6
The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag
- 7
Divide the soup among bowls and top each serving with a dollop of the cr?me fraîche and some of the buttered pecans
- 8
Makes about 11 cups, serving eight to ten