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Sweet Potato Peanut Soup

Oxmoor House
Yield Serves 8

Ingredients

  • 1 tablespoon butter
  • 1/2 large sweet onion, chopped
  • 1 small celery rib, diced
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 3 1/4 cups chicken broth
  • 1 cup half-and-half
  • 1/2 cup creamy peanut butter
  • Nutmeg-Molasses Cream
  • 1 cup whipping cream
  • 3 tablespoons molasses
  • 1/4 ground nutmeg
  • Chopped toasted pecans

How to Make It

  1. Melt butter in a large Dutch oven; add onion and next 3 ingredients and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.

  2. Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often.

  3. Serve with Nutmeg-Molasses Cream and chopped toasted pecans.

  4. For the Nutmeg-Molasses Cream, beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve.

  5.  

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