Sweet Potato Peanut Soup With Ham Croutons Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Chicken broth | 6 Cup (16 tbs) | |
| Sweet potatoes | 3 Large, peeled | |
| Rosemary | 1 Tablespoon, chopped | |
| Cooked ham | 2 Cup (16 tbs), cubed | |
| Creamy peanut butter | 2/3 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon |
Directions
Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and saute 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.
Meanwhile, heat a large nonstick skillet over medium-high heat.
Add ham, and cook until browned and crisp on all sides.
Drain on paper towels.
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.
Top each serving with ham.
Garnish, if desired.
Add broth, potato, and chopped rosemary.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.
Meanwhile, heat a large nonstick skillet over medium-high heat.
Add ham, and cook until browned and crisp on all sides.
Drain on paper towels.
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.
Top each serving with ham.
Garnish, if desired.
Chef
