Sweet Potato Soup with Spicy Pecans and Chantilly Chives
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 647, total fat 55 G., saturated fats 25 G., proteins 10 G., carbohydrates 32 G., fiber 5 G., cholesterol 128 mg, sodium 460 mg, sugar 11 G.
Calories 647, total fat 55 G., saturated fats 25 G., proteins 10 G., carbohydrates 32 G., fiber 5 G., cholesterol 128 mg, sodium 460 mg, sugar 11 G.
Enjoy the velvety texture and sweet-spicy flavor of this vibrant sweet potato soup. Its crowning glory is the topping, which gives the soup a sophisticated look and exquisite flavor, making it perfect for a special occasion. Garnish each serving with scallion-infused Chantilly whipped cream and a sprinkle of crisp, spicy pecans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tablespoon Louisiana hot sauce
- 1 tbsp Worcestershire sauce
- 0.5 tsp ground black pepper
- 1 cup large pecan pieces
- 110 g (0.5 cup) unsalted butter
- 1 large onion, coarsely chopped (about 1 cup)
- 4 cloves garlic, crushed
- 5 1/4 cups Swanson chicken broth (classic, natural, or organic)
- 2 bay leaves
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1.5 cups heavy cream
- 3 tablespoons thinly sliced fresh chives
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Cooking the dish according to the recipe:
- Combine hot sauce, Worcestershire sauce, and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the nuts in a single layer on a baking sheet. Bake at 250°F (120°C) for 15 minutes or until golden brown. Let cool.
- In a 6-quart saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is soft.
- Add the broth, bay leaf, remaining black pepper, and sweet potato. Bring to a boil. Cover and simmer for 10 minutes or until the sweet potato is tender. Add 1 cup of cream and heat through. Discard the bay leaves.
- Pour a third of the soup into a blender or food processor. Cover and blend until smooth. Repeat with the remaining soup. Return to the pan and heat through. Season with salt and pepper to taste.
- Serve the Chantilly soup, sprinkled with nuts.
Chantilly with chives:
In a medium bowl, beat the remaining heavy cream with a mixer on high speed until stiff peaks form. Gently fold in the chives.
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