Recipe: Trenholm’s Presidential Sweet Potato Soup with Buttered Pecans
¾ cup finely chopped onion
Make the soup: In a soup pot, cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are tender. Add both potatoes, chicken broth, wine, and water. Simmer mixture for 15-20 minutes, until the potatoes are very tender, and discard the bay leaf. In a processor, puree the mixture in batches until smooth. Season with salt and pepper to taste.
Make the buttered pecans: In a skillet cook the pecans with butter and salt and pepper to taste over moderate heat, stirring until golden brown.
Serve your soup topped with a dollop of sour cream and sprinkled with pecans.