Recipe: Trenholm’s Presidential Sweet Potato Soup with Buttered Pecans


By CBS-8 Reporter


¾ cup finely chopped onion

1 cup finely chopped leek

2 large garlic cloves, minced

3 large carrots, sliced thin

1 bay leaf

3 Tablespoons unsalted butter

3 large sweet potatoes, peeled and sliced thin

1 russet potato, peeled and sliced thin

5 cups chicken broth

¾ cups dry white wine

1 ½ cups water


For the buttered pecans:

¾ cups chopped pecans

2 Tablespoons unsalted butter

Sour cream







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.

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