SWEET POTATO SOUP WITH BUTTERED PECANS

Sweet Potato Soup with Buttered Pecans image

Provided by @MakeItYours

Number Of Ingredients 15

3/4 cup(s) finely chopped onion
- creme fraiche or sour cream
2 tablespoon(s) unsalted butter
3/4 cup(s) chopped pecans
1/2 cup(s) water
3/4 cup(s) dry white wine
5 cup(s) chicken broth plus additional for thinning the soup
1 - russet baking potato
2 pound(s) sweet potatoes
3 tablespoon(s) unsalted butter
1 - bay leaf
3 large carrots, thinly sliced
2 large garlic cloves, minced
1 cup(s) finely chopped leek, washed well and drained
- salt and pepper to taste

Steps:

In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
Salt and pepper to taste.
Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
Discard the bay leaf.
In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
The soup may be made 1 day in advance, kept covered and chilled, and reheated.
In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
Transfer them to paper towels to drain.
The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.