Sweet Potato and Peanut Soup Recipe
Nothing beats a hot cup of soup on a cold winter night, like this sweet potato and peanut soup recipe
Courtesy of Culinary Institute of America
Photograph by Ben Fink/CIA
This recipe appears in The Culinary Institute of America’s The New Book of Soups (2009, Lebhar-Friedman, Inc.).
Sweet Potato and Peanut Soup
Makes 8 servings
- 3 Tbs butter
- ½ cup chopped celery
- 1¼ cups chopped onion
- 1 garlic clove, minced
- ¾ cup chopped leek (white and light green parts)
- 3 cups sliced sweet potatoes (peeled)
- 1 qt chicken broth
- 3 Tbs creamy peanut butter
- ¼ cinnamon stick
- ¾ cup peanuts
- 1¼ cups heavy cream
- Salt to taste
- 2 Tbs molasses
- Freshly grated nutmeg to taste
- Chopped peanuts for garnish
- Preheat oven to 325°F. Melt butter in a soup pot over medium heat. Add celery, onion, garlic, and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.
- Add sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until potatoes are fully tender, about 25 minutes.
- Meanwhile, spread peanuts in a single layer in a pie pan. Toast in oven until light brown, 3 to 5 minutes. Shake pan occasionally and watch carefully, as nuts can burn quickly. Let the peanuts cool, chop coarsely, and set aside.
- Remove and discard cinnamon stick. Purée the soup and strain it. Return soup to soup pot and place over low heat. Add ½ cup of the cream. Season to taste with salt. Keep warm but do not boil.
- Combine the remaining ¾ cup 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 peanuts.