Sweet Potato Soup with Buttered Pecans
Submitted by gerigirl_007
Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.
YIELD
8 servingsPREP
60 minCOOK
20 minREADY
80 minThis sweet potato soup is restaurant-elegant but built for home kitchens. Two pounds of sweet potatoes and a single russet get simmered with leeks, carrots, garlic, and dry white wine, then pureed until completely velvety. The russet adds starch that gives the soup a silky body that sweet potatoes alone can’t achieve.
The vegetable base cooks in butter with a bay leaf until soft before the potatoes and liquid go in. That gentle saute draws out the sweetness of the leeks and carrots and builds a savory foundation under all that sweet potato richness. The white wine adds brightness and acidity that prevents the soup from tasting one-note sweet.
Puree in batches and blend until truly smooth. Any remaining chunks ruin the refined texture you’re after here. Add extra broth to thin to your preferred consistency.
The buttered pecans are the finishing touch that takes this from good to memorable. Chopped pecans toasted in unsalted butter for a full 10 minutes until deeply golden and fragrant, then drained on paper towels. The crunch and toasty richness against the smooth, creamy soup and cool creme fraiche is outstanding.
Chef Tips
- Make the soup a day ahead. The flavors deepen overnight and it reheats beautifully
- The buttered pecans keep for 2 days in an airtight container. Make them in advance
- Slice the potatoes thin so they cook through in 15-20 minutes
- Taste after pureeing. Sweet potatoes vary in sweetness, so adjust salt accordingly
Variations
- Add a pinch of cayenne or smoked paprika to the soup for a warm, spicy undertone
- Swap pecans for toasted pumpkin seeds for a lighter, crunchier garnish
- Stir in a splash of bourbon before serving for a Southern-inspired finish
Ingredients
Directions
To make the Soup In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. 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, and discard the bay leaf. In a blender purée the mixture in batches until it is very smooth, transferring it as it is puréed 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. To make the buttered pecans. 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, and 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 fra?che and some of the buttered pecans. Makes about 11 cups, serving eight to ten.
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