Sweet Potato Soup with Buttered Pecans
| Yield: | 1 Servings |
| Categories: |
| FOR THE SOUP | ||
| 3/4 | c | Finely chopped onion |
| 1 | c | Finely chopped leek, washed well and drain |
| 2 | lg | Garlic cloves, , minced |
| 3 | lg | Carrots, sliced thin (about 1 1/2 cups) |
| 1 | Bay leaf | |
| 3 | tb | Unsalted butter |
| 2 | lb | (about 3 large) sweet potatoes |
| 1/2 | lb | Russet (baking) potato |
| 5 | c | Chicken broth plus additional for thinning the soup if desired |
| 3/4 | c | Dry white wine |
| 1 1/2 | c | Water |
| FOR THE BUTTERED PECANS | ||
| 3/4 | c | Chopped pecans |
| 2 | tb | Unsalted butter |
| Creme fraiche or sour cream as an accompan |
Advertisement