Add an unexpected twist to your Thanksgiving festivities with Sweet Potato and Spiced Pecan Soup With Chive Chantilly. The recipe, which taps into the flavors of the season, was developed by Executive Chef Carlos Guia of Commander’s Palace in Las Vegas.
In my kitchen, organic chicken broth is an essential ingredient year-round, and it plays a starring role in this savory starter. Warning: This soup is extra-rich, so keep splurge-worthy servings small.
Sweet Potato and Spiced Pecan Soup With Chive Chantilly
- 1 stick unsalted butter
- 1 large onion, coarsely chopped (about 1 cup)
- 4 cloves garlic, minced
- 5¼ cups Swanson Organic Chicken Broth
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 large sweet potatoes, peeled and cut into cubes (about 4 cups)
- 1½ cups heavy cream
- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
- 1 cup large pecan pieces
- 3 tablespoons thinly sliced fresh chives
- Heat butter in 6-quart saucepot over medium heat. Add onion and garlic, and cook until tender.
- Add broth, bay leaves, 1/4 teaspoon black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until potatoes are tender.
- Add 1 cup cream and heat through. Discard bay leaves.
- Place one-third broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to saucepot and heat through.
- Mix hot sauce, Worcestershire and remaining black pepper. Add pecans; toss to coat. Spread pecans in single layer on jelly-roll pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
- Beat remaining cream with electric mixer until stiff peaks form. Gently stir in chives, and season with salt and pepper to taste.
- Divide soup mixture among bowls. Top with chive mixture and pecans.
Recipe and photo courtesy of Swanson Broth