Sweet Potato and Peanut Soup
- 2 tablespoons unsalted butter
- ½ cup chopped shallots
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 1 jalapeño, seeded and minced
- 2 garlic cloves, crushed under a knife
- 2 pounds sweet potatoes (yams), peeled and cut into
- 1-inch cubes
- 3½ cups Homemade Turkey Stock 101 or
- Homemade Chicken Stock or canned reduced-sodium chicken broth
- ½ cup smooth peanut butter (not natural)
- 1 tablespoon fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- Approximately 2 tablespoons heavy cream, for garnish
- Chopped fresh cilantro, for garnish (optional)
Instructions:
Two Southern favorites, sweet potatoes (also called yams) and peanuts, blend beautifully in this elegant soup made with humble ingredients.
- In a Dutch oven or soup pot, melt the butter over medium heat. Add the shallots, carrot, celery, jalapeño, and garlic. Cover and cook, stirring often, until the vegetables soften, about 5 minutes. Add the sweet potatoes, stock, and 1½ cups water. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the sweet potatoes are tender when pierced with the tip of a knife, about 15 minutes.
- In batches, transfer the soup to a blender and puree. Return the pureed soup to the Dutch oven and whisk in the peanut butter and lime juice. Cook over low heat, whisking often, until very hot but not simmering. Season with the salt and pepper. (The soup can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat over very low heat, stirring often, adding stock or water if the soup seems too thick.)
- Transfer to a warmed soup tureen. To serve, spoon the soup into individual warmed soup bowls. Drizzle each serving with heavy cream and sprinkle with the cilantro if desired.