Metro Creative
People who live in cold climates understand that it can sometimes be challenging to warm up after a day spent combatting snow, wind or freezing rain. Luckily, eating hot soup is a very effective means to returning the body to a less-chilled temperature. Soup also tends to be easily digested and nutrient-dense, making it an ideal meal at any time.
This recipe for “Sweet Potato and Peanut Soup” from “The Culinary Institute of America Book of Soups” (Lebhar-Friedman Books) by The Culinary Institute of America is thick, creamy and full of savory flavor.
Sweet Potato and Peanut Soup
Makes 8 servings
3 tablespoons unsalted butter
1 celery stalk, coarsely chopped (about 1⁄2 cup)
1 onion, coarsely chopped (about 11⁄4 cups)
1 garlic clove, minced (about 1⁄2 teaspoon)
1⁄2 leek, white and light green parts, coarsely chopped (about 3⁄4 cup)
11⁄2 sweet potatoes, peeled and sliced 1⁄2-inch thick (about 3 cups)
1 quart chicken broth
3 tablespoons creamy peanut butter
1⁄4 cinnamon stick
11⁄3 cups heavy cream, divided
Salt to taste
2 tablespoons molasses
Freshly grated nutmeg, to taste
3⁄4 cup peanuts
Preheat the oven to 325 F. 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 to 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 oven until light brown, 3 to 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 stiff peaks form.
Serve the soup in heated bowls, garnished with the whipped cream and chopped nuts.