Southern Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter or margarine |
1 medium onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
2 cups chicken broth |
1 large sweet potato, peeled and sliced |
1 1/2 tablespoons peanut butter |
1 (1 1/4-inch) cinnamon stick |
1 1/2 cups whipping cream |
1/4 teaspoon salt |
1/4 cup whipping cream |
2 teaspoons molasses |
pinch of salt |
pinch of ground nutmeg |
garnishes: chopped dry-roasted peanuts, fresh thyme sprigs |
Directions:
1. Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.
3. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
5. * 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream.
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