Sweet potato soup with buttered pecans is a sweet and healthy side for your family meal.
- ¾ cup onion (finely chopped)
- 1 cup leeks (washed, drained and finely chopped)
- 2 large garlic cloves (minced)
- 3 large carrots (sliced thin)
- 1 bay leaf
- 3 Tbsp. melted butter or margarine
- 2 lbs. sweet potatoes (peeled, halved lengthwise, sliced thin)
- 1 russet potato (peeled, halved lengthwise, sliced thin)
- 5 cups chicken broth (plus additional quantity to thin soup, if desired)
- ¾ cup dry white wine
- 1½ cups water
- Sour cream (for topping)
- ¾ cups pecans (chopped)
- 2 Tbsp. unsalted butter
- Cook the onion, leek, garlic, carrots and bay leaf in butter over moderate heat, stirring until the vegetables are softened.
- Add the sweet potatoes, russet potato, broth, wine and water.
- Cover and simmer the mixture for 15-20 minutes, or until the potatoes are very tender. Discard the bay leaf.
- In a blender, puree the mixture in batches until very smooth and transfer each batch into one large pot.
- Add additional broth to pot to thin soup (if desired), and season with salt and pepper to taste.
- In a skillet, cook pecans in butter (salt to taste) over moderate heat, stirring occasionally.
- Stir for 10 minutes or until pecans are golden brown, then transfer to paper towel to drain.
- Top each bowl of soup with a dollop of sour cream and buttered pecans before serving.