No doubt about it, we are in the depths of winter! If you stuck your nose outside my door here in Pennsylvania, you would get a prompt report from the ice and snow all around.
And while I appreciate the changing of the four seasons, winter is the difficult season for me. And so I take it as an opportunity to practice noticing and appreciating the possibilities that winter brings. One of them is flannel sheets. What a luxury they are! Another is a hot bowl of soup. And the pleasure of making it.
This is a recipe that I got 10 years ago from one of my favorite sources for recipes, epicurious.com. It is great for getting your serving of yellow vegetables for the day, and is beautiful to boot. The added attraction is that I get to use my current favorite kitchen tool, the submersible blender. (I am showing progress in using it: at the end of the soup making, I didn't have to hose down the kitchen or myself!) The original recipe calls for accompanying it with buttered pecans and either creme fraiche or sour cream as an accompaniment. Sounds good, but I didn't get that far. So fancy it up to suit yourself.
Sweet Potato Soup
3/4 C finely chopped onion
1C finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin
1 bay leaf
3 tablespoons organic butter
2 pounds (about 3 large) sweet potatoes
1 large russet (baking) potato
5 organic chicken broth
3/4 C dry white wine
1 1/2 C water
For the buttered pecans:
3/4 C chopped pecans
2T organic butter
Directions: 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. Using a blender, puree the mixture in batches until it is very smooth. (Or use a submersible blender). Add additional broth or water to thin to desired consistency. Correct the seasonings. The soup may be made 1 day in advance, kept covered and chilled and reheated.
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.
Divide the soup among bowls and top each serving with a dollop of the creme fraiche or sour cream, and some of the buttered pecans.





