Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.
cost per recipe: $11.76
The price is determined by the national average.
tablespoons unsalted butter
large sweet onion, coarsely chopped (about 2 cups)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon ground black pepper
large sweet potato, peeled and cut into cubes (about 6 cups)
cup heavy cream
tablespoons thinly sliced fresh chives
cup pecans, toasted and chopped
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.