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?
cost per recipe: $11.29
The price is determined by the national average.
tablespoon Louisiana style hot pepper sauce
tablespoon Worcestershire sauce
teaspoon black pepper
cup pecans(large pieces)
stick (1/2 cup) unsalted butter
large onion, coarsely chopped (about 1 cup)
cloves garlic, minced
cups Swanson® Chicken Broth(Regular, Natural Goodness® or Certified Organic)
large sweet potato, peeled and cut into cubes (about 4 cups)
cups heavy cream
tablespoons thinly sliced fresh chives
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.
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.
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.
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.
Stir in 1 cup heavy cream and cook until the mixture is hot and bubbling. Remove and discard the bay leaves.
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.
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.