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The Cardiologist's Wife Shares Her Sweet Potato-Peanut Soup Recipe!
Dec 10, 2014

At holiday time, we all need to eat as many simple, nutritious meals as possible to balance out all the high calorie, sugar and fat laden treats that come our way. Plus you sometimes get tired of all that rich food anyway. I’m a big fan of soups in the winter because they are so easy to prepare, often contain lots of needed vegetables and make enough for leftovers later.

Southern Living is one of my go to sources for recipes of all kinds and that is where I found this wonderful sweet potato soup recipe. I made a change due to my own laziness which I think made it even easier to prepare. Instead of peeling and cutting the raw sweet potato into chunks and then boiling them, I microwaved the potatoes. I think this was much easier. Knowing that sweet potatoes are LOADED with vitamins A and C and have a healthy dose of fiber, calcium and iron makes this soup an easy choice. The smoky ham croutons were a nice contrast to the slightly sweet, silky soup.

Sweet Potato-Peanut Soup with Ham Croutons

3 Tbsp. olive oil

1 medium onion, chopped

3/4 cup chopped celery

2 minced garlic cloves

6 cups chicken broth

3 lbs. sweet potatoes, scrubbed

1 Tbsp. chopped fresh rosemary or 1 tsp. dried

1 to 2 cups chopped ham, or as desired for topping

2/3 cup creamy peanut butter

1 cup heavy cream

1 tsp. salt

1/2 tsp. pepper

 

Place sweet potatoes in a microwave safe dish, about three at a time and cook 4 minutes in a microwave oven, turn each potato over and cook 4 more minutes or until tender when pierced with a fork. Set aside to cool. Heat olive oil in a large stock pot and sauté onion and celery 10 minutes or until tender and lightly browned, adding garlic the last 3 minutes. Add broth and chopped rosemary. Bring to a boil, then cover and reduce heat. Cook for 10 minutes. Peel the potatoes (the skin should just slip off easily) and cut or break into chunks. Add to broth. Cook an additional 15 minutes. Heat a nonstick skillet over high heat. Add chopped ham and cook until browned and crisp. Set aside. Process potato mixture in a food processor until smooth. Alternatively, you can use a potato masher or if you have an immersion blender, that works well to puree the soup until smooth. Return soup to the stock pot, add the cream, salt and pepper. Cook over low heat till heated through. Serve with a sprinkling of the crispy ham.

This soup is surprisingly hearty due to the addition of peanut butter and heavy cream. My whole family gave it a thumbs up rating this past Sunday. I did think the peanut butter taste was a little strong so next time I will use a bit less, maybe 1/2 cup. Serve with a simple green salad for a satisfying dinner.

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