Sweet Potato Soup with Spiced Pecans and Chive Chantilly
Recipe from Swanson Broth & Stock

Each spoonful of this creamy soup is just heavenly...the spiced pecans add a burst of flavor that's complemented by a dollop of cool Chantilly cream. Doesn't it sound delicious?


Sweet Potato Soup with Spiced Pecans and Chive Chantilly

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Servings: 6
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Sweet Potatoes, Sweet Potato Soup
 
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Ingredients
  • 1  tbsp.
    Louisiana-style hot sauce
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  • 1  tbsp.
    Worcestershire sauce
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  • 1/2  tsp.
    ground black pepper
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  • 1  cup
    large pecan pieces
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  • 1 
    stick (1/2 cup) unsalted butter
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  • 1 
    large onion, coarsely chopped (about 1 cup)
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  • 4  cloves
    garlic, minced
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  • 5 1/4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 2 
    bay leaves
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  • 2 
    large sweet potatoes, peeled and cut into cubes (about 4 cups)
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  • 1  cup
    heavy cream
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  •  
    Chive Chantilly
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Directions
1.
Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a medium bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a rimmed baking sheet.
2.
Bake at 250 degrees F. for 15 minutes or until the pecans are toasted. Let the pecans cool on the baking sheet on a wire rack.
3.
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender, stirring occasionally.
4.
Stir the broth, bay leaves, remaining black pepper and potatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender.
5.
Stir in the heavy cream and cook until the mixture is hot and bubbling. Remove and discard the bay leaves.
6.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice with the remaining broth mixture. Return the broth mixture to the saucepot and cook until the mixture is hot and bubbling.
7.
Garnish the soup with the Chive Chantilly and sprinkle with the pecans.
8.
Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in 3 tablespoons thinly sliced fresh chives.
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