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Sweet Potato Soup with Spiced Pecans & Chive Chantilly

Sweet Potato Soup with Spiced Pecans & Chive Chantilly

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Each spoonful of this creamy soup is just heavenly...the spiced pecans add a burst of flavor that's complemented by a dollop of cool Chantilly cream.  Doesn't it sound delicious?

serves 6 people

Ingredients

cost per recipe: $11.81

The price is determined by the national average.

  • 1

    tablespoon Louisiana style hot pepper sauce

  • 1

    tablespoon Worcestershire sauce

  • 1/2

    teaspoon black pepper

  • 1

    cup pecans(large pieces)

  • 1

    stick (1/2 cup) unsalted butter

  • 1

    large onion, coarsely chopped (about 1 cup)

  • 4

    cloves garlic, minced

  • 5 1/4

    cups Swanson® Chicken Broth(Regular, Natural Goodness® or Certified Organic)

  • 2

    bay leaf

  • 2

    large sweet potato, peeled and cut into cubes (about 4 cups)

  • 1 1/2

    cups heavy cream

  • 3

    tablespoons thinly sliced fresh chives

view nutrition info

How to Make It

Step 1

Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a medium bowl.  Add the pecans and toss to coat.  Spread the pecans in a single layer on a rimmed baking sheet.

Step 2

Bake at 250°F. for 15 minutes or until the pecans are toasted. Let the pecans cool on the baking sheet on a wire rack.

Step 3

Heat the butter in a 6-quart saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.

Step 4

Stir the broth, bay leaves, remaining black pepper and potatoes in the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the potatoes are tender.

Step 5

Stir in 1 cup heavy cream and cook until the mixture is hot and bubbling.  Remove and discard the bay leaves.

Step 6

Place 1/3 of the broth mixture into a blender or food processor.  Cover and blend until the mixture is smooth.  Pour the mixture into a large bowl.  Repeat twice with the remaining broth mixture.  Return the broth mixture to the saucepot and cook until the mixture is hot and bubbling.

Step 7

For Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in the chives. Garnish the soup with the Chive Chantilly and sprinkle with the pecans.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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