SWEET POTATO SOUP WITH BUTTERED PECANS
Steps:
- In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
- Salt and pepper to taste.
- 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.
- Discard the bay leaf.
- In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
- Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
- The soup may be made 1 day in advance, kept covered and chilled, and reheated.
- 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.
- Transfer them to paper towels to drain.
- The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
- Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.
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