Sweet Potato Soup with Spiced Pecans & Chive Chantilly

Campbell's Sweet Potato Soup with Spiced Pecans & Chive Chantilly Recipe

Each spoonful of this creamy soup is just heavenly...the spiced pecans add a burst of flavor that's complemented by a dollop of cool Chantilly cream.  Doesn't it sound delicious?

At a glance

Prep

30 min.

Total

1 hr. 10 min.

Serves

6

Servings: about 1 cup each

Cook: 25 min.

Bake: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 tablespoon Louisiana style hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1 cup large ingredient not found in birchstreet library
1 stick (1/2 cup) unsalted butter
1 large onion, coarsely chopped (about 1 cup)
4 cloves garlic, minced
5 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 bay leaves
2 large sweet potatoes, peeled and cut into cubes (about 4 cups)
1 cup heavy cream
Ingredient not found in birchstreet library

How to Make It

  • 1

    Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a medium bowl.  Add the pecans and toss to coat.  Spread the pecans in a single layer on a rimmed baking sheet.

  • 2

    Bake at 250°F. for 15 minutes or until the pecans are toasted. Let the pecans cool on the baking sheet on a wire rack.

  • 3

    Heat the butter in a 6-quart saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.

  • 4

    Stir the broth, bay leaves, remaining black pepper and potatoes in the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the potatoes are tender.

  • 5

    Stir in the heavy cream and cook until the mixture is hot and bubbling.  Remove and discard the bay leaves.

  • 6

    Place 1/3 of the broth mixture into a blender or food processor.  Cover and blend until the mixture is smooth.  Pour the mixture into a large bowl.  Repeat twice with the remaining broth mixture.  Return the broth mixture to the saucepot and cook until the mixture is hot and bubbling.

  • 7

    Garnish the soup with the Chive Chantilly and sprinkle with the pecans.

Full Screen View

  • Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form.  Fold in 3 tablespoons thinly sliced fresh chives.
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RID#27272