Sweet Potato and Peanut Soup               

 tags (edit): @Try Soon! @Vogel Soup  

 

Sweet potatoes are high in vitamins A and E, as well as being a good source of vitamin B6, potassium, and iron. Here they combine with peanut butter and chopped peanuts to become a unique, slightly sweet soup. This soup will appear to most adults, but it's also a great way to get kids who are picky to eat a healthy vegetable.

Ingredients

3 tablespoons Unsalted butter
1 stalk Celery coarsely chopped (about 1/2 cup)
1 each Onion coarsely chopped (about 1 1/4 cups)
1 clove Garlic minced (about 1/2 teaspoon)
1/2 each Leek white & light green parts only, chopped, (about 3/4 cup)
1 1/2 each Sweet potatoes peeled, sliced 1/3-inch thick (about 3 cups)
1 quart Chicken broth (see CHICKEN BROTH -- CIA, in this collection)
3 tablespoons Creamy peanut butter (JIF brand is good)
1/4 Cinnamon stick
1 1/4 cups Heavy cream divided
to taste Salt
2 tablespoons Molasses
to taste Fresh nutmeg grated
3/4 cup Peanuts


 

Instructions
 Preheat the oven to 325. Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic, and leek. Stir to coat. Cook, stirring frequently, until the vegetables are softened, 4-6 minutes.

Add the sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until the potatoes are fully tender, about 25 minutes.

Meanwhile, spread the peanuts in a single layer in a pie pan. Toast the peanuts in the preheated oven until light brown, 3-5 minutes. Shake the pan occasionally and watch carefully (nuts can burn quickly). Let the peanuts cool, chop coarsely, and set aside.

Remove the cinnamon stick and discard. Puree the soup and strain it. Return the soup to the soup pot and place over low heat. Add 1/2 cup of the cream. Season with salt. Keep warm, but do not boil.

Combine the remaining cream with the molasses, nutmeg, and a pinch of salt. Whip until soft peaks form.

Serve the soup in heated bowls, garnished with the whipped cream and chopped nuts.


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Yields: 8 Servings
     CIA BOOK OF SOUPS, page 102

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