Southern Sweet Potato Soup
This creamy spiced sweet potato soup, with a touch of peanut butter, is the perfect starter to a fall or winter holiday meal.
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Suggested Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs
- Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
- Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
- Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
- Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 4 servings.
*1 1/2 cups half-and-half (light cream) may be substituted for 1 1/2 cups whipping cream.