8 - 10 servings (11 cups)
For the Soup:
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (1-1/2 cups)
1 bay leaf
3 Tbls. unsalted butter
2 pounds (about 3 large) sweet potatoes, sliced thin
1 russet potato, sliced thin
5 cups chicken broth plus additional for thinning the soup later
3/4 cup dry white wine
1-1/2 cups water
In a kettle, over moderate heat, melt the butter.
Add the onion, leek, garlic and carrots with the bay leaf, salt and pepper, stirring until the vegetables are softened.
Add the sweet and white potatoes, add the broth, wine and water.
Simmer covered for 15-20 minutes until the potatoes are very tender.
Discard the bay leaf.
With a blender, puree the mixture until it is very smooth, add additional broth to thin to desired consistency, reseason.
The soup may be made one day in advance, kept covered and chilled and reheated.
For the buttered pecans:
3/4 cup chopped pecans
2 Tbls. unsalted butter crème fraiche or sour cream as an accompaniment
Serve soup hot with a dollop of crème fraiche and scattered pecans in soup and on plate.
In a skillet melt the butter, add pecans, add salt to taste over moderate heat. Stirring occasionally for 10 minutes, or until the pecans are golden brown, transfer to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container.
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