Sweet Potato and Spiced Pecan Soup with Chive Chantilly
Total:
1 hr
Active:
30 min
Yield:
6 servings
Level:
None
Total:
1 hr
Active:
30 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.

Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.

Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.

Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.

Add 1 cup cream and heat through. Discard the bay leaves.

Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.

Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.

TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

IDEAS YOU'LL LOVE

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Sweet Potato Hash

Sweet Potato Pie

Recipe courtesy of Charles "Chucky" Gammon

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Sweet Potato Pie

Recipe courtesy of Dave Lieberman

Banana Bread with Pecans

Recipe courtesy of Tyler Florence

Potato Salad

Recipe courtesy of Rachael Ray

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking