*  Exported from  MasterCook  *
 
                   Sweet Potato Soup With Buttered Pecans
 
 Recipe By     : Gourmet magazine November 1992
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Potato Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR THE SOUP***
      3/4  cup           finely chopped onion
    1      cup           finely chopped leek -- washed well and
                         -- drained
    2      large         garlic cloves -- minced
    3      large         carrots -- sliced thin
    1                    bay leaf
    3      tablespoons   unsalted butter
    2      pounds        sweet potatoes
    1                    russet baking potato
    5      cups          chicken broth -- plus additional for
                         -- thinning the soup, -- if desired
      3/4  cup           dry white wine
    1 1/2  cups          water
                         ***FOR THE BUTTERED PECANS***
      3/4  cup           chopped pecans
    2      tablespoons   unsalted butter
                         creme fraîche or sour cream -- for accompaniment
 
 Make the soup
 
 In a kettle cook the onion, the leek, the garlic, and the carrots with the bay
 leaf and salt and pepper to taste in the butter over moderate heat, stirring,
 until the vegetables are softened.  Add the sweet potatoes, peeled, halved
 lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and
 sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture,
 covered for 15 to 20 minutes, or until the potatoes are very tender, and
 discard the bay leaf.  In a blender pur‚e the mixture in batches until it is
 very smooth, transferring it as it is pur‚ed to a large saucepan, add the
 additional broth to thin the soup to the desired consistency, and season the
 soup with salt and pepper.  The soup may be made 1 day in advance, kept
 covered and chilled, and reheated.
 
 Make the buttered pecans
 
 In a skillet cook the pecans in the butter with salt to taste over moderate
 heat, stirring occasionally, for 10 minutes, or until they are golden brown,
 and transfer them to paper towels to drain.  The pecans may be made 2 days in
 advance and kept in an airtight container or a resealable plastic bag.  Divide
 the soup among bowls and top each serving with a dollop of the crŠme fraîche
 and some of the buttered pecans.
 
 Makes about 11 cups, serving eight to ten.
 
  MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/1/98
 
 
 
 
 
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