Even though summer weather has been hanging around, I look forward to spooky desserts, making soups in my big red pot, cozying up my harvest home and brisk walks in the evening. Carved pumpkins will soon welcome trick-or-treaters, and the fireplace will offer a glow. And soon we will be talking turkey. If we could go from Fall to Spring, you would be my favorite season :-)
A while back, I jotted down a list of recipes that caught my eye in Southern Living's "Big Book of Christmas". One of our local restaurants makes a sweet potato soup, and it is garnished with a small dollop of peanut butter mousse. It's on the menu a few times during the year. Thank you Southern Living for this wonderful sweet potato-peanut soup recipe! I served a small bowl of this soup and a slice of homemade bread with our dinner.
1/4 cup butter or margarine
1 medium onion, chopped
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups chicken broth
3 pounds sweet potatoes, peeled and coarsely chopped
1 tablespoon chopped fresh rosemary
2 cups cubed cooked ham (I omitted the ham)
2/3 cup creamy peanut butter
1 cup whipping cream (I used 1/4 cup since I don't care for a lot of cream in my soup)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh rosemary sprigs
Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.
Process potato mixture, in batches, in a food processor or blender until smooth. Return potato mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat until soup is smooth, stirring often. Stir in whipping cream, salt, and pepper; cook until thoroughly heated.
To serve, ladle soup into individual bowls. Garnish, if desired. I used a cookie cutter to make pepperoni hearts.
Thank for for your interest in my blog. I love when you visit!